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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: The night before, cook wild rice. Break bread into chunks and saute in oil or margarine (see note). Saute onions and celery. Measure spices. Combine all ingredients in a deep bowl. Mix lightly, for dry stuffing, add little or no liquid, for moist stuffing, add hot broth or water to moisten crumbs. Refrigerate overnight.
Place stuffing in turkey just before roasting. Roast turkey according to label. Bake extra stuffing in a greased casserole during last 30 minutes.
YIELD: Stuffing for a 12 Lb. Turkey
| Ingredients:
9 Cup(s) Cooked wild rice
9 Cup(s) Coarse day-old bread
3/4 Cup(s) Chopped onion
1 1/2 Cup(s) Chopped celery and leaves
1 1/2 Teaspoon(s) Salt, or to taste
3/4 Teaspoon(s) Pepper
1 Tablespoon(s) Dried herbs |
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