1 1/2 cups uncooked Wild Rice (Minnesota Wild Rice from the Red Lake Band given by Dorreen in 2008 and Ross in 2009; we are almost out)
6-8 T. Butter
2-3 c. chopped Celery
3-4 c. chopped Onion
2-3 large cloves of Garlic, chopped fine
3/4 c. chopped Pecans
Culinary Sage (about 3 Tablespoons Dried)
Salt and Pepper to taste
Simmer Giblets (Neck, Gizzard, Heart, Liver) in water with quartered Onion until tender. Crock pot works nicely.
Boil Wild Rice in water on low heat, just enough heat to keep a gentle boiling process going. Wild Rice is about a 1 to 4 ratio, which means that 1 cup of Wild Rice uncooked yields about 4 cups cooked. This usually takes 45 minutes to an hour to cook. All liquid should be gone. If not, drain.
Drain, saving broth for Dressing and for coating skin of Turkey during
the final stages of roasting. Remove meat from neck bones. Grind or
cut Giblets fine. (Some of this can be saved back for the Gravy. Yum.)
Saute Celery, Onion, Garlic in butter until tender (almost transparent). Add Sage when almost done. Assemble all ingredients except broth. The Turkey is now ready to "dress".
Note: Wild Rice is not local to these parts, however, it is something that we came to love in the North Country. As long as we can get it and it is Native harvested in the traditional way, we will use it and enjoy. We also discovered at Thanksgiving that we love Cornbread Stuffing. (Bread Stuffing is a little heavy and I am trying to do Gluten Free.)