Wild Rice, Bacon, and Onion Dressing
Whether you choose to make stuffing (cooked inside the bird) or dressing (baked in a separate pan), here is a simple-to-make recipe that tastes great either way.
Number of servings : 14
Prep time: 15 minutes
Cooking time: 1 hour, 40 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
1/4 pound lean sliced bacon, coarsely chopped
2 large yellow onions, chopped
2 large stalks celery with leaves, chopped
2 cups wild rice, washed
4-1/2 cups water
1 tablespoon dried sage, crumbled
2 teaspoons dried thyme, crumbled
1 teaspoon dried marjoram, crumbled
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped parsley
- In a 4-quart saucepan over moderately high heat, sauté bacon until crisp, about 5 minutes. Transfer to paper toweling; pour drippings into a 1-cup glass measure.
- Pour 1/4 cup drippings back into pan. Add onions and celery and cook over medium heat, stirring occasionally, just until tender, about 8 minutes.
- Add wild rice, water, sage, thyme, marjoram, salt, and pepper and bring to a boil over high heat. Reduce heat to low and simmer, covered, until all liquid is absorbed and rice is tender, 50 to 60 minutes. Stir in reserved bacon and parsley. Preheat oven to 325°F.
- Spoon dressing into a lightly greased 2-quart baking dish. Cover tightly with foil and bake about 40 minutes. Then uncover and bake an additional 5 minutes, or until top is brown and crisp.