Wild Rice Stuffing

Here's a Minnesota variation on stuffing; for a little more flavor, season with parsley, sage, rosemary, and thyme (the same spices I use in my Scarborough Fair stuffing). The cook time is for cooking the stuffing alone; if cooking in a bird, follow the recommendations for cooking the bird.

• Ready In: 1 hr 10 mins
• Yields: 4 quarts

Ingredients

• 1  cup onion
• 1⁄4 cup shortening
• 2  quarts  bread, cubes
• 1  cup broth
• 6  cups wild rice, cooked
• 1  cup celery
• 1  teaspoon salt
• 1  teaspoon pepper
• 1  teaspoon poultry seasoning
• 1⁄2 cup  melted butter

Directions

1. Melt the shortening and saute the onion.
2. Combine bread, broth, and rice, then add all other ingredients except for butter and blend well.
3. Pour melted butter over stuffing.
4. This makes enough stuffing for a 14-16 pound bird.
5. If not cooking in a bird, bake at 350 degrees for 1 hour.