Wild Rice Stuffing

• Rice:
• 1 6 oz box of Long Grain and Wild Rice
• 2 Tbl Butter or Margerine
• 4 oz Canadian Bacon (3/4 C), diced
• 1/4 C slices green onion
• 1 clove garlic, minced
• 1 beaten egg
• 2 Tbl dry white wine
• 1/2 C chopped Walnuts or Brazil Nuts
• 1/4 tsp salt
• 1/8 tsp pepper
• Gravy:
• 2 Tbl sliced green onion
• 1 tsp instant chicken bouillon
• 1/2 C white wine
• 5 tsp corn starch

1. Rice:
2. Cook wild rice per directions on box. Set aside to cool for 30 minutes. Meanwhile melt butter and add Canadian bacon, onion, and garlic. Cook & stir until onion is tender. Remove from heat.
3. In bowl, combine egg, wine, salt & pepper. Stir in bacon mixture, nuts, and cool rice. Place in a casserole dish and bake at 375 for 18 to 20 minutes.
4. Gravy:
5. Skim fat from pan juices of turkey. Add water to make 1 C. Put this in a small sauce pan and add onion and bouillon. Blend wine with corn starch and add to sauce pan. Cook and stir for 2 minutes. Season salt and pepper to taste.

rice, rice, tbl butter, bacon, green onion, clove garlic, egg, tbl dry white wine, walnuts, salt, pepper, tbl, chicken bouillon, white wine, corn starch

Taken from www.epicurious.com/recipes/member/views/wild-rice-stuffing-50052338 (may not work)