Wild Rice Olive Stuffing Recipe
Ingredients
| Rice package | 1 | |
| 1/4 lb salt pork or ham fat | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), diced | |
| Garlic | 1/2 Clove (5gm), crushed | |
| Savory | 2 Teaspoon | |
| Black olives | 1/2 Cup (16 tbs), sliced | |
| 1 cup fine soft bread crumbs | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| black pepper | 1 | |
| Salt | To Taste | |
Directions
Prepare the wild-rice mix according to directions, using turkey-giblet broth, chicken bouillon or diluted consommd in place of water.
When cooked, uncover and stir over low heat until mixture is quite dry.
Scald and drain the salt pork and dice fine.
Saute until crisp and light brown.
Add the next four ingredients and stir-fry 2 minutes.
Toss with the rice.
Add remaining ingredients.
Moisten if necessary with more broth or a drizzle of melted butter.
When cooked, uncover and stir over low heat until mixture is quite dry.
Scald and drain the salt pork and dice fine.
Saute until crisp and light brown.
Add the next four ingredients and stir-fry 2 minutes.
Toss with the rice.
Add remaining ingredients.
Moisten if necessary with more broth or a drizzle of melted butter.
Chef
