Happy Thanksgiving everyone!
Plus a recipe from our friend Al Franken
AL'S WILD RICE STUFFING It's great alone, but Thomasin loves mixing it up with peas, mashed potatoes, and gravy.
Ingredients 1 lb. Wild rice (Mahnomen) one stick butter ten cloves of garlic 3 medium sized yellow onions 4 stalks of celery 2 lbs. White button mushrooms salt to taste Preparation 1. In a colander, rinse the wild rice.
2. Put the rice in a pot, and cover with 3 inches of water. Boil in a pot, uncovered, for about 20 to 25 minutes. If you're using Mahnomen wild rice, it will cook more quickly than the paddy variety.
3. While the rice is boiling, slice (do not mince) the mushrooms, onions, garlic, and celery.
4. Melt the butter in a skillet, and sauté the onions, garlic, and celery until they begin to bleed a little liquid into the butter. Then add the mushrooms. The celery and onions should not be totally soft.
5. Once the rice has cooked, drain it and add to the sautéed vegetables.
6. Add salt to taste, and stuff into the turkey before roasting. The rest can be eaten as a side dish at dinner.