Wild Rice Stuffing With Sage Recipe
Ingredients
| 1/2 c. raw wild rice | ||
| Giblets from bird | ||
| Onion | 1 Small | |
| 1 tablesp. fat or salad oil | ||
| Sausage meat | 1/4 Pound | |
| Salt | 1 Teaspoon | |
| 1/2 teasp. powdered sage | ||
Directions
Soak wild rice in cold water to cover overnight in the top part of a double boiler.
In the morning, drain off water, place rice over boiling water, and cook, covered, 10 min.
Meanwhile clean and wash giblets, then put through a food chopper with onion, using medium blade.
Melt fat in a skillet, and saute giblets, onion and sausage in it for 10 min., or until sausage is cooked.
Add wild rice, salt and sage, and cook for 2 min longer.
Use to stuff body cavity of a wild pheasant weighing 1 1/2 lbs minus head, feet, and organs.
In the morning, drain off water, place rice over boiling water, and cook, covered, 10 min.
Meanwhile clean and wash giblets, then put through a food chopper with onion, using medium blade.
Melt fat in a skillet, and saute giblets, onion and sausage in it for 10 min., or until sausage is cooked.
Add wild rice, salt and sage, and cook for 2 min longer.
Use to stuff body cavity of a wild pheasant weighing 1 1/2 lbs minus head, feet, and organs.
Chef
