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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   White And Wild Rice Stuffing Category Rice Total Hits 701 Rating | voted : 0 times The Recipe Ingredients 1/4 cup butter or margarine 1 1/2 cup wild rice, uncooked, rinsed 1/2 cup celery, chopped 5 1/2 cup water 1 can chicken broth (14 oz) 1 each bay leaf 1 teaspoon salt 1 teaspoon oregano 1/4 teaspoon pepper 1 1/2 cup long-grain white rice, uncooked 1 cup red apple, unpeeled, chopped 1/2 cup green onions, chopped Directions: In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes. Stir white rice into wild rice; cook, covered, until rice is tender - about 20 minutes longer. Fold in apple and green onions. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender. Makes enough for 12 to 14 lb turkey.

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