Turkey Day! Today, the first installment, my stuffing recipe. I can't stand bread stuffings, and have always made a rice version. I meant to post this last night after I made it, but fell asleep again. It should be prepared at least the night before, as the sitting time improves the flavor.
Wild Rice Stuffing
2 boxes long grain wild rice (Rice A Roni, Zattarain’s, or some other rice mix)
1 large yellow sweet onion
1 large apples (gala or braeburn are my favorites for this)
1 yellow squash
1 merliton/chayote squash
1 can water chestnuts
1 cup pecans, chopped
Prepare the rice according to the instructions on the package.
Prep the vegetables – peel & core the apple & chayote squash, and chop everything to ¼ to ½” pieces. Chop the pecans before measuring.
Mix all ingredients with rice in a large bowl.
Cram as much as you can into the turkey cavity, both ends. It doesn’t expand the way bread stuffing does.
Put the remainder in a glass casserole and after the turkey is done bake at 400F for 30 minutes. Makes the vegetarians happy this way!
Tasty goodness will result!