Holiday California Wild Rice Stuffing Always a Holiday Favorite 2/3 Cup uncooked California Wild Rice 3 Cups Water 4  tsp. Chicken Bouillon 4 Slices Bacon, cut in 1 inch pieces 1 Med Onion, chopped 1/2 lb. Mushrooms, sliced 3 Stalks Celery, chopped 1 Cup Diced Apple 1 tsp. Crushed Oregano Leaves 1/2  tsp. Crushed Leaf Sage 1/2 Cup Chopped Nuts 2 Cups Bread Crumbs

Cooking Instructions Combine wild rice, water and chicken bouillon in 3 qt. saucepan. Bring to a boil, reduce heat, cover and simmer 50 - 65 minutes until rice is tender. Drain any excess liquid. While rice simmers, sauté bacon until crisp then add onion, mushroom and celery and sauté until softened. Add to cooked wild rice along with apple, nuts, spices and breadcrumbs. You may substitute 1/2 lb. cooked and crumbled sausage for the bread crumbs. Recipe makes enough to stuff a 10 - 14 lb. turkey Courtesy of Fall River Wild Rice :: www.frwr.com