Ingredients 1/4 cup butter or margarine 1 1/2 cup wild rice, uncooked, rinsed 1/2 cup celery, chopped 5 1/2 cup water 1 can chicken broth (14 oz) 1 each bay leaf 1 teaspoon salt 1 teaspoon oregano 1/4 teaspoon pepper 1 1/2 cup long-grain white rice, uncooked 1 cup red apple, unpeeled, chopped 1/2 cup green onions, chopped
Directions: In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes. Stir white rice into wild rice; cook, covered, until rice is tender - about 20 minutes longer. Fold in apple and green onions. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender. Makes enough for 12 to 14 lb turkey.