Brandied Wild Rice Corn Bread And Chestnut Stuffing
|Lean bacon||1⁄2 Pound, cut into cubes|
|Yellow onions||4 Medium, peeled and chopped|
|Garlic||3 Clove (15 gm), crushed|
|Celery||1 1⁄2 Cup (24 tbs), finley diced|
|Mushrooms||1 1⁄2 Pound, sliced|
|Parsley||1⁄2 Cup (8 tbs), minced|
|Minced sage/1 1/2 tablespoons dried sage||1⁄4 Cup (4 tbs)|
|Wild rice||8 Ounce, cooked (1 Box)|
|Corn bread/8 ounce packages corn bread stuffing mix||8 Cup (128 tbs), crumbled|
|Chestnuts||1 1⁄2 Pound, shelled, peeled, and quartered|
|Melted butter/Margarine||1 1⁄4 Cup (20 tbs)|
|Chicken broth/Water||1 Cup (16 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
1. Add bacon to a large, heavy skillet, place on moderately high heat and allow the bacon to turn brown. Transfer to paper towel and drain.
2. Add garlic, celery and onions to the drippings and stir fry for 8 to 10 minutes to turn golden brown. Mix parsley, sage and mushrooms to the onion mixture and sauté for 8 to 10 minutes. Add rest of the ingredients and mix well.
3. Use as for stuffing a large turkey or suckling pig.
1. Using a heavy foil, wrap the leftover stuffing and chill about an hour. Take out and place the foil along with the pig or turnkey in the roasting pan and heat with the pig or turkey.