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Wild Rice Dressing with Bacon

From the book Wild Rice Cooking by

Introduction

This recipe comes from the kitchens of Indian Harvest in Bemidji, Minnesota.

Ingredients

½ lb. bacon slices, chopped into 1-inch pieces
1 cup chopped onion
1 cup chopped celery
½ lb. (8 ounces) day-old bread, cubed
1½ cups cooked wild rice
½ cup butter, melted
1½ cups chicken bouillon, heated
½ tsp. salt
½ tsp. pepper
½ tsp. sage

Steps

  1. Preheat the oven to 350 degrees.
  2. Sauté bacon until crisp. Remove pieces and drain drippings. Sauté onion and celery until tender in bacon drippings, then remove from pan.
  3. Combine bacon, onion, celery, bread, and wild rice. Toss lightly with remaining ingredients. Bake until golden brown, at least 30 minutes. Use as a stuffing in pork chops, squash, or poultry.

This content is from the book Wild Rice Cooking by Susan Carol Hauser.

Copyright © 2000 The Lyons Press
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