For Thanksgiving, Grandma would always bring one of my husbands favorite side dishes, Grandma’s Wild Rice Dressing. I found 2 recipes in her recipe box for this that were similar but not quite the same. One recipe called for all the ingredients to be put together and then cooked in the oven and the other was clear (emphasized even) to cook the rice first. So I thought I would break the tie by finding the recipe card she wrote for me. It was mostly similar to the second approach. So that’s what I’ll post first.
- 1 Box Long Grain and Wild Rice (cooked until tender)
- 1 Small Can of Mushrooms (bits and Pieces)
- 1/2-3/4 Cup Diced Celery
- 1/2 Cup Diced Onions
- Diced Cooked Giblets
- 1 Hard Boiled Egg
- 1 Raw Egg Beaten
- 1/4 t Sage
- Preheat oven to 350 degrees.*
- (Save giblet stock from your turkey and mushroom stock.).
- Saute onions and celery in a frying pan. Add all other ingredients except the raw egg. Add beaten raw egg last to hold together. If more moisture is needed add giblet or mushroom stock or a little of each. (Remaining stock can be used in gravy.)
- Bake until brown and firm but not dry. You can add salt and pepper to taste if desired but spice package in box may be enough- spices are pretty salty.
* I got the temperature of the oven off the other recipe and I baked it for 20 minutes. It came out perfectly.
I know this is only the second post for one of Grandma’s Recipes but you might as well know now that I change everything. In fact, I rarely even follow a recipe and it’s even more rare for me to write my own concoctions down. I use recipes mostly for inspiration and then go off and do my own thing. For this project however, I am trying to stick as close to her recipes as possible, and modify only when “I just have to”.
For this recipe I skipped the canned mushrooms (although I have used them in the past) in favor of fresh button mushrooms. I also made this with pork chops, not Thanksgiving dinner, so I didn’t have giblets. Here are my modifications:
Substituted the following-
- 1 Cup fresh button mushrooms (sauteed with the celery and onions) instead of the can of mushrooms
- 1/4 Pork chop cut into little pieces like Grandma would have cut the giblets. Cook them in a little water like giblets would be, and you’ll get some broth to use as well.
The dressing was so good, it stole the show from the pork chops and stir fried cabbage with panchetta that I served along side it. Yum! Nice work Grandma!