• 1/3 C uncooked wild rice
  • 2 Tbl butter
  • 1/2 C celery, chopped
  • 3 Tbl onion, chopped
  • 1/4 C mushrooms, chopped
  • 3/4 tsp salt
  • 1/4 tsp poultry seasoning
  • Dash of pepper


  1. In a skillet, melt butter. Sauté celery, onion and mushrooms.
  2. Add wild rice, salt, poultry seasoning and pepper (rubbed sage may be substituted for poultry seasoning).
  3. Fill neck and body cavities of bird with stuffing just before roasting. Do not stuff bird ahead of time.
  4. Makes about 1 ½ cups which is enough for a 4 lb bird.

Cooking Instructions:

  1. Rinse 1 cup of wild rice thoroughly.
  2. Bring 3 cups of water and a pinch of salt to a boil.
  3. Add rice. Cover, reduce heat and simmer for 40-45 minutes or until kernels puff open.
  4. Uncover, fluff with a fork and simmer for 5 minutes. Drain off excess liquid.