Wild Rice Dressingby Rory
This dish has been a Thanksgiving tradition for my sister and her family for years. She got the recipe from the Packwood Cookbook, a small community cookbook from southeast Iowa. We've adapted it over the years to suit our tastes and are sharing our version of this tasty recipe. - Rory
1 C. Lundberg Wild Blend Rice
1 1/2 lbs. Ground Pork
2 Tbsp. Rory Brown Breakfast Sausage Blend
1/2 C. Onion, Chopped
3/4 C. Celery, Chopped
1 oz. European Blend Mushrooms
1 C. Milk
1 Can Cream of Celery Soup (10.5 oz.)
1 Can Cream of Mushroom Soup (10.5 oz.)
2 tsp. Parsley Leaf
1/2 tsp. Roasted Garlic Powder
1/4 tsp. Ground Turmeric
1/4 tsp. Thyme Leaf
1/2 tsp. Sea Salt, Fine
1/2 tsp. Black Pepper, Fine Ground
3 C. Stuffing Bread, Cubed
Re-hydrate your dried mushrooms by placing them in a heatproof bowl and pouring boiling water over them to cover the mushrooms with about 1 inch of water. Allow them sit and soak for at least 20 minutes.
Cook the wild rice according to package directions. It takes about 50 minutes to cook, so you will have time to get the rest of the ingredients ready.
While the rice is cooking, strain the water off the mushrooms and reserve the water. Chop the re-hydrated mushrooms to your liking. I use a handy chopper for this.
Brown the ground pork with the onion, celery and Rory Brown Sausage blend until pork is cooked through and the onion and celery are softened. Add the chopped mushrooms and allow pork mixture to cook just a little bit longer. Drain off the pan drippings and transfer the pork mixture to a large mixing bowl.
When the rice is done cooking, add it to the pork mixture, along with the canned soups, milk, parsley, roasted garlic powder, turmeric, thyme, salt, and pepper. Mix together well before adding the bread cubes. Once the bread is all coated with the wild rice-pork mixture, transfer to a crockpot or other slow cooker and cook, on low, for 3 or 4 hours before serving.
Use some of the reserved water from the mushrooms in place of some of the milk if you like. It will add a richer mushroom flavor to the dish. It is best to strain the reserved water through a coffee filter or 2 layers of cheese cloth to remove any grit from the mushrooms.