When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Gelman’s Real American Stuffing
In 1995, Michael Gelman appeared on Good Morning America to promote the book, “Entertaining With Regis and Kathie Lee: Year-Round Holiday Recipes, Entertaining Tips, and Party Ideas by Regis Philbin and Kathie Lee Gifford” (a title that is longer than the show!)
This stuffing is a real holiday treat, but now, we don’t really use it to stuff the bird. Make it on the side!
- 3 1/2 cups chicken broth, divided
- 3/4 cup wild rice, rinsed
- 1/4 cup (1/2 stick) unsalted (sweet) butter
- 2 cups wild mushrooms, such as shiitake or oyster mushrooms
- 2 cups celery, sliced
- 1 large onion, chopped
- 1/2 cup toasted walnuts
- 1/4 cup chopped dried fruit such as apricots or prunes
- 1 tbsp. poultry seasoning
- 4 cups dried cornbread stuffing
- salt and freshly ground black pepper to taste
Bring 2 ¼ c. of the chicken broth to a boil. Add the wild rice. Reduce the heat, cover, and simmer for about 50 minutes, or until the rice is just tender.
In a large saucepan, heat the butter over medium-high heat. When the butter is melted, add the mushrooms, celery, onion, and walnuts. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are softened. Stir in the dried fruit and poultry seasoning. Remove the pan from the heat.
In a large bowl, mix together the rice mixture, the vegetable mixture, and the stuffing until combined. Add enough of the remaining 1 ¼ c. of chicken broth until the mixture is moist enough so that it sticks together. Use the mixture to stuff the poultry of your choice. Makes enough stuffing to stuff a 14-lb. turkey or goose, 2 ducks, or 6 to 7 Cornish hens.