Wild Rice and Bacon Dressing

This excellent dressing works well with ham, turkey, chicken or roast beef. You can substitute sausage for the bacon, but why would you? Everything’s better with bacon!

1¼ cups long grain and wild rice mixture,

uncooked, rinsed and drained

4 slices good quality bacon

1 onion, chopped

1 (14 pounce.) can of low sodium chicken stock

½ cup water

2 tablespoons dry sherry

1 teaspoon dried thyme

2 cups celery, chopped

¾ cup dried cranberries

¾ cup pecans, toasted and chopped

Heat oven to 350 degrees Fahrenheit

Cook bacon in a large saucepan over medium heat until bacon is crispy. Place bacon on paper towels or wire rack to drain. Chop bacon into small pieces. Drain bacon fat from pan, leaving 1 tablespoon.

Add onion to saucepan and sauté until tender, about 5 minutes. Add uncooked and washed wild rice to saucepan and sauté for 3-4 minutes, stirring occasionally. Add chicken broth, water, sherry and thyme. Bring to boil, reduce heat and cover and simmer for 10 minutes. Remove pan from heat and stir in chopped celery and dried cranberries.

Transfer rice mixture to a 2-quart casserole. Cover and bake in 350 degree Fahrenheit oven for 45-55 minutes, or until rice is tender and liquid is absorbed.

Remove from oven and stir in bacon bits and toasted pecans just before serving.

David White

Sunset Hills