[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]WILD RICE STUFFING[/title][fusion_text]Week of November 10th-14th
Turkey giblets cooked and diced (optional)
4 C water
1 package (6 oz) long grain and wild rice cooked according to the package directions
1 celery rib chopped, saute in butter
1 small onion chopped, saute in butter
1/2 C butter
2-1/2 C crushed seasoned stuffing
1-1/2 C chicken broth
Mix all together. Bake @350 in uncovered, ungreased 1-1/2 quart casserole for 30 minutes. Serves 8-10.
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