wild rice n bread dressing

Lunch

Rustic stuffing combining wild rice, bread cubes, celery, onions, and herbs. Perfect for Thanksgiving or holiday feasts.

3/4 cup chopped celery 2/3 cup chopped onion 2/3 cup chopped carrot 1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder 1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage 1/2 teaspoon pepper
1/4 teaspoon poultry seasoning 2 cups chicken broth
8 cups day-old bread cubes 3 cups cooked wild rice

In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Air Fryer

Remember that all good things take time and patience. It’s worth it for the warm, sugary mouthfuls and the sweet smell in the air.

BBQ & Grill

Whole chicken cooked upright over a beer can for ultra-moist meat and crispy skin. A grilling classic with rich flavor and great presentation.

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