Wild Rice Dressing

From the kitchen of Miranda Heath

• ¾ bunch celery, leaves and all, chopped
• 2 medium onions, chopped
• ½ lb butter
• 16 slices bread (white) toasted and cut into cubes
• 1 tsp sage
• 3½ cups turkey stock made by cooking giblets in water. (Chop some of the cooked giblets to add to the dressing.)
• 1 cup wild rice, cooked
• 3 oz. jar BV broth and sauce concentrate

1. Cook the celery and onions in the butter about 20 minutes, until tender.
2. Place bread cubes into a large mixing bowl. Add sage, chopped giblets, cooked wild rice and then mix.
3. Pour the BV, turkey stock, and onion & celery mixture over the bread and mix thoroughly.
4. Stuff your turkey with the dressing or bake in a casserole dish at 350° F for 30 minutes.

You may purchase prepared bread for the dressing. If using seasoned bread, omit the sage.