Wild Rice Olive Stuffing
|Wild rice mix||6 Ounce (1 package)|
|Salt pork/Ham fat||1⁄4 Pound|
|Diced onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Fine soft bread crumbs||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
Prepare the wild-rice mix according to directions, using turkey-giblet broth, chicken bouillon or diluted consommd in place of water.
When cooked, uncover and stir over low heat until mixture is quite dry.
Scald and drain the salt pork and dice fine.
Saute until crisp and light brown.
Add the next four ingredients and stir-fry 2 minutes.
Toss with the rice.
Add remaining ingredients.
Moisten if necessary with more broth or a drizzle of melted butter.
Serving size: Complete recipe
Calories 1863 Calories from Fat 996
% Daily Value*
Total Fat 112 g172.6%
Saturated Fat 34.2 g171%
Trans Fat 0 g
Cholesterol 97.5 mg32.5%
Sodium 3622.1 mg150.9%
Total Carbohydrates 185 g61.6%
Dietary Fiber 10 g40.2%
Sugars 12.2 g
Protein 31 g61.1%
Vitamin A 33.4% Vitamin C 130%
Calcium 37.9% Iron 43.6%
*Based on a 2000 Calorie diet