4 cups cooked wild rice
4 tablespoons melted butter
1 tablespoon finely minced onion
1 tablespoon crumbled sage
1/2 teaspoon thyme
1/2 teaspoon salt
1 teaspoon minced parsley
Mix all ingredients together and stuff the bird (pheasant, chicken, turkey etc.,).
Optional: add a little milk or cream to help bind ingredients together.
2 Tablespoons oil
3 Tablespoons diced onion
Salt to taste
2 Cups uncooked white rice
One small can of tomato sauce
Heat oil and cook rice in it. Add salt and onion, can of tomato sauce and 1 quart of water.
Cover and simmer for 20 minutes, adding more water if needed. Rice will be fluffy and tender.
I use Trader Joe's frozen Thai Jasmine white rice for this recipe.
You can use either white or brown rice of any brand however as long as it is cooked rice.
1 cup chopped onion
1 cup chopped celery
1 cup chopped shitaki mushrooms
4 cups Thai jasmine rice
4 tablespoons Trader Joes Irish creamy butter (or your favorite brand)
3 large eggs beaten
1/4 teaspoon each, thyme, sage and rosemary - or 3/4 teaspoon poultyy seasoning
2 teaspoons salt
1 teaspoon pepper
Thaw the rice (if frozen), Beat eggs together and mix with seasonings. Melt the butter and pour over the rice. Add salt, pepper, spices and chopped mushrooms, onion and celery and mix thoroughly.
This amount of dressing should easily stuff a 12 pound turkey.
Cook the turkey as usual following the timetable for the weight of your bird.
Optional: add a little chopped bok choy to the mix and a 1/4 cup shredded or chopped carrot.
Perhaps a bit of chopped oyster would be good too if you like oysters ;-)