White and Wild Rice Stuffing

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White and Wild Rice Stuffing Ingredients

1/4 lb Chopped mushrooms	Seasoning packet
1/4 c Butter	1/3 c Chopped parsley
1 pk (6 oz) white and wild rice	1/4 c Pine nuts
2 1/2 c Boiling water

Instructions for White and Wild Rice Stuffing

Here are a couple of late entries to the stuffing sweepstakes, which I found while going through my friends cookbook, "Tested & Tasted by Me," by Sonja Appleton. In 1987, Sonja retired from her career in the operating room at Scripps Memorial Hospital in La Jolla, CA. Her colleagues were distraught to think she would no longer be bringing her wonderful cookies and casseroles to the departmental potlucks. I helped her put a little cookbook together. Ten years ago I had never even heard of a recipe management program, and I typed hundreds of her recipes clipped from newspapers, package labels, friends notes and whatever, into an archaic computer using Pagemaker 1.0! Saut? 1/4 lb chopped mushrooms in 1/4 cup butter in a large saucepan. Add one 6 oz pkg. white and wild rice mix; saut? 2 minutes. Blend in 2-1/2 cups boiling water and seasoning packet. Cover and simmer 25 minutes. Stir in 1/3 cup chopped parsley and 1/4 cup pine nuts. Stuff neck cavity. Close cavity with skewers. To serve: Spoon stuffing onto heated serving platter. Pipe edge with mashed sweet potatoes. Posted to Bakery-Shoppe Digest V1 #400 by Terry Van Kirk on Nov 19, 1997

Main Ingredient: RiceCuisine: Uncategorized