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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Krista Shibley
  • 2 cups hot water
  • 4 cubes chicken bullion, crumbled
  • 1 (6 oz.) package wild rice, uncooked
  • 2 TBS butter
  • 4 oz. wild mushrooms
  • 1 cup chopped celery
  • 1/2 cup chopped onions
  • 1 (5.5 oz.) package seasoned croutons
  • 2 tsp. poultry seasoning
Dissolve 3 bullion cube in 1 cup hot water. In a medium saucepan, combine wild rice wih bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover and simmer 25 minutes, stirring occasionally.
Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in mushrooms, celery and onions; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir togeher cooked rice, croutons and poultry seasoning.
Stuff turkey loosely and cook turkey as directed, or put stuffing into a well greased baking dish, cover and bake for 30 minutes in a preheated oven at 325 degrees.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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