Recipe by Bergy
This is a lovely stuffing for crown roast of pork, cornish hen, pheasant, guinea fowl or other poultry
- 3 cups cooked wild rice
- 3 slices of diced bacon
- 1 medium onion, chopped
- 1⁄2 cup celery, diced
- 2 cups mushrooms, cleaned and coarsely chopped
- 2 apples, peeled,cored and grated
- 1 teaspoon sage
- salt & pepper
Directions See How It's Made
- Brown the bacon in a skillet and when almost crisp add the onion& celery, saute for 5 minutes.
- Add mushrooms and cook for apprx 5 minutes or until tender, stir once or twice so nothing gets too brown Add remaining ingredients mix well and remove from heat You may cook this stuffing on the side in a casserole dish (325F for 1 hour covered) or stuff the cavity of the bird or roast.