Wild Rice Stuffing is a traditional American recipe for a classic stuffing of wild rice, onion, celery and bread moistened with chicken stock and egg that is typically served as a garnish for the Thanksgiving meal. The full recipe is presented here and I hope you enjoy this classic American version of: Wild Rice Stuffing.
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Ingredients:
100g uncooked wild rice
50g butter
50g onion, finely chopped
50g celery, diced
300g cubes of bread, toasted in a dry frying pan until golden
1 tbsp parsley, snipped
3/4 tsp poultry seasoning
1/4 tsp sea salt
freshly-ground black pepper, to taste
250ml chicken stock
1 egg, beaten
Method:
Rinse the rice under plenty of running water then place in a pan, add 750ml water and 3/4 tsp sea salt. Bring to a boil, then reduce to a simmer and cook, uncovered, for about 45 minutes, or until the grains have split open and are just tender. Drain and set aside.
Now melt the butter in a large frying pan or skillet, add the onion and celery and fry for about 6 minutes, or until the onion is tender. At this point stir in the rice, brad cubes, parsley, poultry seasoning, salt and black pepper.
Take off the heat and gently stir in the stock and then the egg. Either use this mixture to stuff your turkey or turn into a buttered 1.5l casserole dish and bake, covered, in an oven pre-heated to 180°C for 20 minutes. Remove the cover and bake for a further 10 minutes. Serve hot.
