My Aunt Judy lives in Minnesota, the Wild Rice capital of the world, and she makes the most delicious stuffing with it every year. Even though I moved from Minnesota to Los Angeles years ago, I still love wild rice. I started making this stuffing with my Thanksgiving turkey a few years ago, and it's become my family tradition now, too.
It uses quite a bit of butter, but remember, you don't eat it every night. This is a special occasion! And it is worth the extra workouts. Delicious!
Aunt Judy's Wild Rice Stuffing
½ pound sliced mushrooms
2 cups chopped celery
2 cups chopped onions
1 cup butter, divided
6 cups bread cubes
1 cup chopped pecans
1 teaspoon sage
1 teaspoon thyme
½ teaspoon pepper
1 cup cooked wild rice
1 cup broth (chicken or vegetable)
Saute the mushrooms, celery and onions in ½ cup butter until soft. In large bowl, combine bread cubes, pecans, sage, thyme and pepper. Add vegetable-butter mix and stir to combine. Saute wild rice in remaining ½ cup butter. Add broth and simmer for 5 minutes. Add to bread mixture. Done.
Makes approx. 12 cups. Warm at 350 degrees for approx. 40 minutes or until it reaches desired temperature. Enjoy!
Sarah Auerswald is a proud member of The Yahoo! Motherboard and is the blogger behind Mar Vista Mom and Sarah's Blog.
