Posted by Bonny NorthEastCA on Tue, Dec 14, 99 at 1:49

Hi all, normally I don't just post a recipe for no special reason, but this is so good
I have to share it with all of the KT.Yep, I know, this is not the recipe forum --- I'm
going to post it over there too. I have tasted a lot of stuffings in my life, and still
preferred the traditional bread/cornbread stuffing. Then Petey made this with
Thanksgiving Dinner, and now it is what I will be making in the future. I hope someone
will like it too. bye Bonny (Granny(
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Holiday Wild Rice Stuffing
Delicious with turkey, chicken, game hen, pheasant
2/3 Cup Fall River Wild Rice
3 stalks celery, chopped
3 Cups water
1 cup diced apple
4 tsp. Chicken bouillon
1 tsp. Crushed leaf oregano
4 slices bacon, cut in 1 in. pieces
½ tsp. Crushed leaf sage
1 medium onion, chopped
½ C. chopped nuts
½ lb. Mushrooms, sliced
2 cups bread crumbs
Combine wild rice, water and chicken bouillon in 3 qt. Saucepan. Bring to boil, reduce
heat, cover and simmer 45-50 minutes until rice is tender. Drain any excess liquid.
While rice simmers, saute bacon until crisp then add onion, mushrooms and celery, and
saute until softened. Add to cooked wild rice along with apple, nuts spices and bread
crumbs. Makes enough to stuff a 10 to 14 lb. Turkey.
For Ducks and Geese: Substitute ½ lb cooked and crumbled sausage for bread
crumbs. Adjust seasoning if desired