Nonno's Wild Rice Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 c butter
3 c celery, sliced
3 cans chicken broth
1/2 c garlic, minced
1 package giblets, chopped
1 lb mild Italian sausage
1 c mushrooms, sliced
1 c onions, chopped
1/3 c parsley, chopped
salt and pepper to taste
1 package wild rice (washed)
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Directions: |
Directions:Boil giblets and keep 1 c of stock. Set aside. When cooled, chop cooked giblets and add to stock pot. Saute onion and celery in 2 tbsp butter. Remove from pan. Add remaining butter to pan and saute mushrooms; remove. Brown and crumble sausage. Add all ingredients to stock pot and cover. Steam mixture until wild rice pops open, adding stock and chicken broth gradually. You want only enough liquid to steam rice, so add slowly. FYI: The more chicken broth added and evaporated, the salty-er the dish.
Leftover Variation, otherwise known as the "Morning-After Breakfast": Warm up scoops of the stuffing in a a fry pan - about as much as you need for the amount of people eating breakfast. As it heats, whisk together some eggs (about 1-2 eggs per person) and a little milk. Add egg mixture to the stuffing and stir in the pan. Cook as you would scrambled eggs. Top with either some mozzarella cheese or Parmesan cheese. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1-2 hours |
Personal
Notes: |
Personal
Notes: Everyone absolutely loves this dish. It is a REQUIRED dish at my mom's during the holidays. Sometimes she will triple or quadruple the recipe and freeze it for future use. It actually freezes really well. Just defrost and heat through in a pan. Tip: Don't let people and kids know about the giblets. They are kind of gross to cook and cut up, but they are delicious in this recipe. Giblets can sometimes be hard to find throughout the year, but they are usually easy to find during the holidays. Sometimes they are in the meat department next to the poultry and sometimes they are in the frozen food section next to the frozen meats. If you are not sure, just ask the meat department and they should be able to help you. If you are making a turkey, usually a bag of giblets are inside the turkey along with the turkey neck.
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