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WILD RICE STUFFING
A great idea for traditional Thanksgiving or "that something special" for the holidays.
8 to10 Servings
| 4 cups |
cooked Wild Rice |
| 1 tbsp |
butter |
| 2 lbs |
minced shallots or scallions |
| 1 cup |
quartered mushrooms |
| 2 or 3 |
chicken livers, diced |
| 3-4 tbsp |
port wine |
| 2 |
eggs |
| 1/3 tsp |
oregano |
Melt butter; stir in shallots, mushrooms and diced liver. Season with salt and pepper. Stirring constantly, pour in wine. Boil until the wine is almost entirely evaporated (about 2 minutes). Remove from heat and stir in the rice. Beat the eggs and stir into the mixture. Add oregano and correct seasonings. Stuff the bird with the dressing.
Note: You may use you imagination greatly with this stuffing. For example,
add slivered almonds, slivered chestnuts, sautéed orange segments, assorted
herbs and spices, etc.
Canada (shoal@voyageur.ca)
USA (info@canoewildrice.com)
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Recipe
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