Ingredients
| 3 tbsp. | butter or | | bacon fat | | 1 tbsp. | salad oil | | 1 | md. onion, chopped | | 1-1/2 cup | raw wild rice | | 1 cup | broken walnuts | | 2 cups | celery, chopped | | Giblets, chopped | | 1 tsp. | parsley, minced | | 1 tsp. | thyme | | 1/2 tsp. | sage, minced | | 1 tsp. | salt | | Black pepper, freshly ground, to taste | | 4 cups | chicken broth. boiling |
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Instructions
Melt the butter with the oil in a heavy skillet or large saucepan and sauté the onion until soft. Add the rice and cook, stirring often, until slightly colored. Add the walnuts, cook for 5 minutes, then add the celery, and cook until the rice is golden. Stir in the herbs and seasonings and the giblets. Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done.
Author's Comments
Amounts may be adjusted to the size of the bird. This recipe should stuff a 15-lb turkey.
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