This is just one of the stuffings that I’ll be eating this Christmas. My mom makes three kinds of stuffing. That’s right, three different kinds. There’s a slight tendency in my family to ‘over-do’ things – especially when it comes to food. Not only does this recipe go well with a turkey dinner, it’s also a great accompaniment to seafood and a great replacement of your traditional potato or plain rice.
3 sups cooked long grain wild rice (Uncle Ben’s)
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
1/2 tsp tabasco
1/2 tsp poultry seasoning
5 cups breadcrumbs (I use brown bread)
1/4 cup chicken bouillon
2 tbsp chopped parsley
Salt and pepper to taste
Cook rice. In a large saucepan saute celery and onion in butter. Add tabasco and poultry seasoning. Cook until tender (about 5 to 10 minutes). Mix in cooked rice. Add breadcrumbs, bouillon, parsley and salt and pepper to taste. Prior to serving warm up at 350 for 20 minutes. Enjoy!