Recipe: Wild Rice Stuffing

WILD RICE STUFFING

"This recipe was published last year in the Ottawa Sun around Christmas after I entered it in a contest. It didn't win, only one prize per category was given, but it was one of only 3 stuffing recipes published."

6 to 8 slices white bread
1/2 cup walnut pieces
2 Granny Smith Apples, peeled, cored and chopped
2 peeled oranges, chopped
2 onions, chopped
2 teaspoons summer savory
1 cup wild rice, rinsed and soaked overnight
Apple juice (as needed)

Tear bread into crouton size pieces, let air dry for a couple of hours.

In a large bowl, mix all ingredients, except apple juice, together with hands.

Just before stuffing the bird, add enough apple juice to make it moist enough to be able to just hold balls of stuffing together. Form into slightly packed balls and fill both ends of bird until slightly firm.

Roast turkey as desired.

NOTE:
I take leftover stuffing and put in a pie plate with the turkey neck, cover in foil and bake it for about 2 hours. My Mom is a "neck-nibbler", this is her treat.

Source: nrobertson