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"Staci's Cooking with Class"

Hints, Tips & Recipes

Sweet and Sour Chicken

Featured Recipes

**Plus, don't forget to check out all of the extra recipe packets 
at the bottom of this page 
from past classes and from my
Time Warner Cable "Wisconsin on Demand"
Channel #411 Cooking Specials**


Midwestern-style Wild Rice Stuffing with Bratwurst & Dried Cherries 


Serving Size: 12    (about 1 heavy cup)
1        pound whole wheat bread -- cubed; approx. 6 cups
2        cups wild rice -- raw
6        cups water
2        teaspoons salt
1        pound bratwurst -- casings removed
1        large onion -- finely chopped
4        stalks celery -- finely chopped
2        tablespoons fresh sage -- minced
2        tablespoons Italian parsley -- minced
1        tablespoon fresh thyme -- minced
2        cups pecan halves -- chopped
1        cup dried cherries
¼       cup butter -- melted
4        cups chicken broth
  Salt and pepper -- to taste
2        eggs -- beaten


 Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets and bake at 250 for about 45 minutes or until dry. Place in a large mixing bowl.

 In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook for 30 minutes. Remove from the heat and let stand, covered, for 20-25 minutes more; drain if necessary, and spread out to cool on a baking sheet. Add to bread when cool.

Heat a large, non-stick skillet over medium heat and sauté the bratwurst and onions until evenly browned and crumbled. Add the celery, sage, parsley and thyme and cook for 2 minutes more.

Pour the sausage mixture over the bread and rice in the bowl. Mix in the pecans and cherries. Drizzle with the butter and mix in enough broth to thoroughly moisten. Taste and adjust seasonings before adding eggs. Stir in eggs and spoon into the turkey to loosely fill and bake remaining stuffing in a casserole on the side. (Or all of the stuffing can be baked, covered, in a casserole on the side 350 for about 45 minutes or until heated through).

Per Serving (excluding unknown items): 527 Calories; 29g Fat (48.1% calories from fat); 18g Protein; 53g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol; 1090mg Sodium.  Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES: Eggs make stuffing fluffier.



Click on a link below to find printer-friendly recipe packets
from past cooking classes and
Time Warner Cable "Wisconsin on Demand" Cooking Specials.


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