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| 1/4 Tasse | (1/2 stick) butter or margarine |
| 1 1/2 Tasse | Uncooked wild rice, rinsed |
| 1/2 Tasse | Chopped celery |
| 5 1/2 Tasse | Water |
| 1 | 13-3/4 or 14-oz can chicken broth |
| 1 | Bay leaf |
| 1 Teelöffel | Salt |
| 1 Teelöffel | Dried oregano leaves |
| 1/4 Teelöffel | Ground black pepper |
| 1 1/2 Tasse | Uncooked long-grain white rice |
| 1 Tasse | Chopped, unpeeled red apple |
| 1/2 Tasse | Chopped green onions |
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1. In heavy 4-quart saucepan or Dutch oven, heat butter. Add wild rice and celery. Saute until lightly browned. Add water, broth, bay leaf, salt, oregano, and pepper to saucepan. Heat to boiling; cover and cook over low heat 25 minutes.
2. Stir white rice into wild rice; cook, covered, until rice is tender- about 20 minutes longer. Fold in appie and green onions.
3. Set stuffing aside just until cool enough to stuff neck and body cavities of turkey. Or spoon into greased 2 1/2-quart casserole; cover and bake at 325'F about 20 minutes or until apples are tender.
Makes Enough For 12 To 14 lb Turkey
Country Living Holidays/92 Scanned & fixed by Di Pahl & <gg>
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