Eula's Wild Rice Cornbread Stuffing Recipe
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 This recipe for Eula's Wild Rice Cornbread Stuffing, by Eula Loftin, is from Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Eula Loftin
Added: Tuesday, November 25, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
Broth
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
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Directions: |
Directions: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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