Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Sep 25, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
RECIPES
Wild Rice And Sage Stuffing
Serves
Rate It:
You must login to rate
Courtesy of Courtesy of Minwanjige Café’s Janice Chilton
November 2007

INGREDIENTS

3 cups cubed leftover bread
1 small onion, diced
Oil or butter for sautéing
3 cups cooked wild rice
1 tsp. dried wild or store-bought sage
Turkey, chicken or vegetable broth
Salt and pepper to taste

PREPARATION

• Preheat the oven to 350 degrees.
• Place the bread cubes on a baking sheet and toast them in the oven until the edges are brown.
• In the meantime, sauté the onions in oil or butter until golden brown.
• Combine the bread, onion, wild rice and sage and then mix in just enough broth to moisten the bread. Season with salt and pepper.
• Stuff inside the turkey before baking.

Want to comment on this recipe? Login or sign up on Sauce.
And/Or
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004