Spring Mill Turkey Stuffing

Ingredients

1 loaf of Spring Mill herb bread

1/2 cup wild rice, uncooked

1 large onion, diced 6 stalks celery 1 tablespoon butter 3 cups turkey or chicken stock

1/2 teaspoon thyme

1/2 teaspoon rosemary 1/2 teaspoon basil 1/2 teaspoon oregano

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

1/2 cup white wine Giblets from one turkey, finely chopped

Instructions

Prepare the bread: Dice the bread into croutonsized cubes and dry for 1/2 hour in 225-degree oven. Prepare the rice: In a small saucepan, add 1/2 cup wild rice to 1 1/2 cups water, cover and bring to a boil for 5 minutes. Reduce heat, simmer for 20 minutes and then drain any excess water. Set aside. Sauté ingredients: In a large saucepan, sauté the onion, celery, giblets and spices in butter (giblets may be separately boiled in advance). Add the 3 cups of stock and simmer for a while. Stuffing the bird/in baking dish: Put the cubed bread and rice in a large bowl. Add the solid ingredients from the sauté/ stock mix first (celery, onions, giblets, etc.) and then slowly, while stirring, add the liquid stock. Wet the bread without completely soaking it. If desired, sprinkle the mixture with 1/2 cup of white wine. Stuff the bird and cook per instructions or bake stuffing separately in a dish at 350 degrees for 45 minutes.