https://piemontesausage.com/wp-content/uploads/2016/11/making-wild-rice-stuffing.jpg 2448 3129 Claude Cole /wp-content/uploads/2018/04/piemonte-sausage-logo-300x110.png Claude Cole2016-11-11 17:21:282016-12-05 12:48:18Family's Favorite Stuffing for over 40 Years
Family’s Favorite Stuffing for over 40 Years
Wild Rice Stuffing
1 Pkg Long Grain and Wild Rice
1 ½ cups chopped celery
1 ½ cups sliced mushrooms
¼ lb. butter or margarine
1 cup giblet broth*, chicken broth
½ cup chopped fresh parsley
1 package herb stuffing mix (8 oz.) + ½ chopped medium onion
½ lb. Piemonte Colazione bulk sausage
3 beaten eggs
*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.
- Brown sausage with ½ chopped medium onion and set aside.
- Cook rice.
- While rice is cooking, saute’ celery and mushrooms in butter for 2 minutes. Add stuffing mix and hot broth, add parsley, mix well.
- Add cooked rice and mix.
- Stir in browned meat and beaten eggs.
- Stuff turkey or turn into buttered backing dish and cook at 325 degrees until brown and crusty (about 30 – 45 minutes)
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