Wild Rice Stuffing

Wild Rice Stuffing

Used with poultry, game, roast or chops

3	Cups cooked Wild Rice	1	Ribs celery, chopped oregano
4	Slices bacon	1/2	Teaspoon crushed leaf sage
1	Medium onion, chopped	2	Cups bread crumbs, salt, and pepper, if needed
1/2	Lb. mushrooms, sliced
3	Ribs celery, chopped

Cut the bacon into 1-inch pieces and fry, adding the onion, mushrooms and celery to sauté with the bacon. Cook until the bacon pieces are crisp and the onions, mushrooms and celery, softened slightly. Add this to the wild rice, along with the oregano, sage and bread crumbs. Adjust seasonings with salt and pepper if needed.
(If cooking separately, bake, covered, in a buttered casserole at 350° for 30 to 40 minutes. Add ¼ to ½ cup chicken stock, if needed, for moisture.) SAUSAGE STUFFING: Add ½ lb. crumbled, cooked and drained mild-flavored sausage. Adjust seasonings accordingly.