WILD RICE DRESSING
3 to 4 cups
This is the perfect stuffing or accompaniment to wild game birds, venison, or winter squash. A wild rice blend can be substituted.
If baking separately as a dressing, preheat the oven to 350°F and grease a shallow 8-inch square baking dish.
Combine in a medium saucepan:
- 3 ½ cups chicken stock or broth
- (Heart, gizzard, and neck from the bird or birds to be stuffed, finely diced or cut into 1-inch pieces)
Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes. Uncover, increase the heat to high, and bring to a rolling boil. Stir in:
- 1 cup wild rice
- (1 ounce dried porcini mushrooms, finely chopped or ground)
Reduce the heat to low and simmer, covered, until tender, 30 to 50 minutes. About 5 minutes before the rice is done, if desired, stir in:
- (Livers from the bird or birds to be stuffed, finely diced)
If they were used, discard the neck(s). Set the rice aside. Melt in a large skillet over medium heat:
- 4 tablespoons (½ stick) butter
Stir in and cook until soft, about 5 minutes:
- 1 small onion or large shallot, finely chopped
- 1 celery rib, finely chopped
Add and cook, stirring, until barely soft, about 3 minutes:
- 4 ounces mushrooms, chopped
- 2 garlic cloves, minced
- (¼ cup chopped toasted pecans or hazelnuts)
- (¼ cup drained canned water chestnut slices)
Add the hot rice and mix well. Add:
- ¼ cup minced parsley
- 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
- 1 ½ teaspoons minced fresh sage or ½ teaspoon dried sage
- Salt and black pepper to taste
Spoon the stuffing into the bird before cooking. For a dressing, transfer to the prepared baking dish, cover, and bake until browned as desired, 20 to 30 minutes. If used to stuff poultry, cook until it reaches an internal temperature of 165°F.