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Serves 10 People
- 3 Cups Wild Rice, Cooked
1/2 Cup Sweet Cream Butter
4 Cups Onion, Chopped
2 Cups Celery, Chopped
1 Tablespoon Poultry Seasoning
1 Teaspoon thyme
1 1/2 Loaves Whole Wheat Bread, Dried and cubed
2 1/2 Cups Almond Slivers, Toasted
5 Whole Eggs
4 Cups Chicken Broth
1 Tablespoon Kosher Salt
1 1/2 Teaspoon Pepper
1. Cook rice according to manufacturers directions.
2. In a sauce pan melt the Butter on medium heat, add the Onion and Celery. Cook until onions are translucent.
3. Turn off heat and stir in Poultry Seasoning and Thyme.
4. In a large bowl combine Bread Cubes, Rice, Almonds, and cooked Onion mixture.
5. In a second bowl beat eggs until yolk incorporated with white. Blend in Chicken Broth, Salt and Pepper.
6. Mix Egg Mixture into Bread Mixture.
7. Spoon mixture into a 4 quart baking dish that is greased. Bake covered with foil at 325 degrees for 40 minutes. Remove foil and bake another 20 minutes.
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