| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Dutch |
November 19 |
1 |
servings |
INGREDIENTS
| 4 1/2 |
c |
Canned low-salt chicken broth; (about) |
| 1 |
|
Bay leaf |
| 3/4 |
c |
Wild rice |
| 3/4 |
c |
Long-grain white rice |
| 3 |
tb |
Butter |
| 2 |
c |
Chopped ham; (about 3/4 pound) |
| 1 1/2 |
c |
Chopped onions |
| 1 1/2 |
c |
Chopped celery with leaves |
| 1 |
lg |
Bunc collard greens; sliced |
| 2 |
tb |
Chopped fresh marjoram or 2 teaspoons |
|
|
; dried |
| 3 |
c |
Packaged cubed bread stuffing |
| 1 |
c |
Pecans; toasted, coarsely |
|
|
; chopped |
| 1/4 |
ts |
Ground nutmeg |
| 3 |
|
Eggs; beaten to blend |
INSTRUCTIONS
Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild
rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice.
Cover; cook until both are tender and liquid is absorbed, about 20 minutes
more. Transfer rice to large bowl. Discard bay leaf.
Melt butter in heavy large Dutch oven over medium heat. Add ham, onions and
celery and saute until onions are tender, about 10 minutes. Add collard
greens and marjoram and saute until greens wilt, about 3 minutes. Add
mixture to rice. Mix in cubed stuffing, pecans and nutmeg. Season to taste
with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix
enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4
cup broth, depending on amount of remaining stuffing). Spoon remaining
stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake
stuffing in dish alongside turkey until heated through, about 30 minutes.
To bake all stuffing in pan: Preheat oven to 375F. Butter 13x9x2-inch
baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish.
Cover with buttered foil and bake until heated through, about 30 minutes.
8 Servings (about 12 cups).
Bon Appetit November 1994
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