Brandied Wild Rice Corn Bread And Chestnut Stuffing Recipe
Ingredients
| Lean bacon piece | 1 , cut into cubes | |
| 4 medium-size yellow onions, peeled and coarsely chopped | ||
| Garlic | 3 Clove (5gm), crushed | |
| Celery | 1 1/2 Cup (16 tbs), finley diced | |
| 1 1/2 pounds mushrooms, wiped clean and sliced thin | ||
| Parsley | 1/2 Cup (16 tbs), minced | |
| Dried sage | 1/4 Cup (16 tbs), minced | |
| Wild rice | 1 box | |
| Corn bread | 8 Cup (16 tbs) | |
| 1 1/2 pounds chestnuts, shelled, peeled, and quartered | ||
| Butter/Margarine | 1 1/4 Cup (16 tbs), melted | |
| Water or chicken broth | 1 Cup (16 tbs) | |
| Brandy | 1/2 Cup (16 tbs) | |
| Pepper | 1/4 Teaspoon | |
Directions
MAKING
1. Add bacon to a large, heavy skillet, place on moderately high heat and allow the bacon to turn brown. Transfer to paper towel and drain.
2. Add garlic, celery and onions to the drippings and stir fry for 8 to 10 minutes to turn golden brown. Mix parsley, sage and mushrooms to the onion mixture and sauté for 8 to 10 minutes. Add rest of the ingredients and mix well.
SERVING
3. Use as for stuffing a large turkey or suckling pig.
TIPS
1. Using a heavy foil, wrap the leftover stuffing and chill about an hour. Take out and place the foil along with the pig or turnkey in the roasting pan and heat with the pig or turkey.
1. Add bacon to a large, heavy skillet, place on moderately high heat and allow the bacon to turn brown. Transfer to paper towel and drain.
2. Add garlic, celery and onions to the drippings and stir fry for 8 to 10 minutes to turn golden brown. Mix parsley, sage and mushrooms to the onion mixture and sauté for 8 to 10 minutes. Add rest of the ingredients and mix well.
SERVING
3. Use as for stuffing a large turkey or suckling pig.
TIPS
1. Using a heavy foil, wrap the leftover stuffing and chill about an hour. Take out and place the foil along with the pig or turnkey in the roasting pan and heat with the pig or turkey.
Chef
