Stuffing

Ingredients

Herbs & Spices

• 1/4 tsp paprika
• 2 cloves of garlic

2 Tbsp equal parts total (about, for each):

• 3/4 tsp majoram
• 3/4 tsp thyme
• 3/4 tsp sage
• 3/4 tsp parsley

Veggies, etc

• 125 grams cup mushrooms (chestnut)
• (onions above)
• 4 stalks celery (150g)

Fresh Fruit

• ~1 whole granny smith apple diced (125g)
• ~1 whole pear (125g)
• 4 cups bread cubes
• 1/4 tsp salt
• 1/4 tsp pepper

Directions

Before you start!

Bacon – takes 30 minutes

• 1/2 cup bacon bits — will take 20-30 minutes in the oven at 180 (until crisply)

Boil Rice –takes an hour

• 1.5 cups wild rice (1 small box), whole – this is twice as much as you need. Good if you are making two pans.

Bread cubes

• Toast 4 Cups 2cm^3 bread cubes. A half a regular-sized loaf, cut yourself. If you cut three lines vertical, and horizontal, you don’t end up with too much crust, because the top comes off. You can cut one side of crust off the bottom corners. It’s a good ratio.

keep oven at 350f

Next

• 4 cups bread
• 2 cups rice
• 1.25 cups broth
• 1 tsp veg oil

Now, the mix is very important, to get the right amount of moisture and to ensure that the bread is infused with flavor.

1. First, put the bread cubes in a bowl
2. then pour veggies over it
3. then pour the broth over, evenly while mixing
4. Add the rice, and keep mixing, so it all gets nice and moist. You should see the cubes get covered in the herbs and stuff should stick to it nicely.
5. Grease pan with butter, pour ingredients into pan and cover with foil
6. Bake for 45 minutes