| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | .clhl, Holidays, Stuffings | 1 | Servings |
INGREDIENTS
| 1/4 | c | (1/2 stick) butter or margarine |
| 1 1/2 | c | Uncooked wild rice, rinsed |
| 1/2 | c | Chopped celery |
| 5 1/2 | c | Water |
| 1 | 13-3/4 or 14-oz can chicken broth | |
| 1 | Bay leaf | |
| 1 | ts | Salt |
| 1 | ts | Dried oregano leaves |
| 1/4 | ts | Ground black pepper |
| 1 1/2 | c | Uncooked long-grain white rice |
| 1 | c | Chopped, unpeeled red apple |
| 1/2 | c | Chopped green onions |
INSTRUCTIONS
1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes. 2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions. 3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender. MAKES ENOUGH FOR 12 TO 14 lb TURKEY Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>
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