"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Eula's Wild Rice Cornbread Stuffing Recipe

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This recipe for Eula's Wild Rice Cornbread Stuffing, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eula Loftin
Added: Tuesday, November 25, 2008


2 cups long grain and wild rice, cooked
2 cups long grain white rice, cooked
4 cups cornbread crumbs
2 cups celery, chopped
¼ cup onion, chopped
1 cup meat from turkey neck + 1 chicken thigh
2 cups mushrooms, sliced
1 cup almonds, sliced
3 tsp salt
4 tsp Bell Seasoning
1 to 1 ½ cups broth
¼ to ¼ cup wine
5 tbsp butter
4 cups water
1 carrot
1 small onion, studded with 2 cloves
1 stalk celery with leaves
1 tsp salt
5 whole peppercorns
¼ tsp thyme
1 bay leaf

Broth – simmer for 1 to 1 ½ hours
Steam 1 cup long grain and wild rice and 1 cup long grain rice for 20 – 25 minutes in a 4 ¼ cups water and 1 tbls butter.
Combine cornbread crumbs in an extra large bowl with rice and seasonings.
Sauté celery and onions in butter; add to rice mixture.
Sauté mushrooms lightly in butter; add to rice mixture.
Chop turkey neck meat into small pieces; add to rice mixture.
Add wine, broth, and almonds.
Pack lightly in a 22–24 lb turkey or put in a casserole dish and bake for 20 to 25 minutes at 325 degrees.
Retain remaining broth for gravy.
(Bells Seasoning are a blend of Rosemary, Oregano, Sage, Ginger, Majoram, Thyme and Pepper.)




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