Spring Mill Tur­key Stuff­ing



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


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.

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