This is my son's favorite part of Thanksgiving. I am allowed to make other stuffings in addition to but not in place of this stuffing. He is very firm on that. I usually double or triple the recipe so he has enough for days of leftovers. Apparently, he often eats it cold, out of the container in the refrigerator.
- 1 1/2 cups uncooked wild rice
- 1 cup finely minced onion
- 3/4 cup (1 1/2 sticks) butter, divided
- 1 tablespoon finely chopped parsley
- 4 cups chicken broth
- Salt and freshly ground pepper, to taste
- 1 cup diced celery and leaves
- 1 cup thickly sliced mushrooms
- 1/2 teaspoon thyme
- 1 cup slivered almonds, sauteed in butter until lightly browned
Place the rice in a colander and wash well under cold running water. Drain well.
In a large saucepan, cook the onions in 1/2 cup butter, stirring until softened. Add the parsley and rice. Continue stirring and cooking for about 5 minutes, then add the broth and season with salt and pepper. Bring to a boil, cover and simmer until the rice is tender, 30 to 40 minutes.
Heat remaining butter in a large skillet. Add the celery and leaves and sliced mushrooms. Cook until soft.
Combine the cooked wild rice, celery and mushroom mixture, thyme and almonds. Season to taste.
Stuff inside the bird and/or place in a buttered casserole and bake, covered, at 350 F for 35 to 40 minutes. If using the casserole, remove the cover, baste with turkey juices and bake another 15 minutes.