wild rice turkey stuffing/dressing for Thanksgiving
This stuffing is a combination of wild and long-grain rice and it's simply outstanding. It's from Anthony Dias Blue's Thanksgiving Dinner, now sadly out of print but well worth searching for. It's loaded with recipes that have become standards at my house over the years. This stuffing can be served with all manner of fowl, can be made two or three days ahead of time and refrigerated, freezes specatacularly well, and is a truly outstanding leftover.
To make 16 cups (an awful lot, but I love having it in the freezer; you can always cut the recipe in half)
2 sticks unsalted butter
2 cups wild rice
2 cups long-grain rice
3 large onions, chopped
2 cups chopped celery, including leaves
4 cups chicken stock
2 cups toasted and coarsely chopped pecans
1/4 cup chopped parsley
1 tablespoon salt
1 tablespoon dried sage
1 tablespoon dried marjoram
1 tablespoon dried savory
1 tablespoon cinnamon
2 teaspoons celery seed
1 teaspoon white pepper
Melt butter in a large Dutch oven. Add rice, onions, and celery. Cover and cook, stirring once or twice, for 6 minutes. Add stock, boil, reduce heat, cover, and cook until stock is absorbed--about 25 minutes. Stir in remaining ingredients.
I've done it for years. I don't have a formal recipe, just do it by feel... First I cook the wild rice using stock in about a 1 part rice to 2 parts stock. When it is about all absorbed sample the rice--if it is still uncooked, add some more stock or water. In a large skillet saute your celery and onion in butter until it starts to soften. Throw in some sliced mushrooms and a small can of apple juice and enough butter to make it sloppy. Add your spices to your taste. Combine with the rice, vegetables and an equal amount of sliced and cubed day old french or sourdough bread. Stuff away on your bird and do the remainder in a casserole.
The bread will soak up the excess fluids and will add bulk to the stuffing.