Buffalo Stuffing Casserole
You can’t stuff a buffalo like you would a turkey but this recipe is delicious as a casserole. Hearty, tasty and healthy, it’s a great meal for a chilly winter’s day.
Marlyn J. Cooper, St. Francis, Wisconsin
Ingredients:
- 6 c. seasoned bread cubes
- 1/2 c. wild rice, uncooked
- 1 lb. ground Bison
- 2/3 c. celery, chopped
- 2 tsp. thyme
- 2/3 c. pecans, chopped
- 2 tsp. sage
- 1 med. apple, peeled and chopped
- 2 tsp. salt
- 4 T. low sodium bouillon
- 1/2 tsp. crushed red pepper
- 11 c. water
Preparation:
Mix wild rice and low sodium chicken bouillon in water and bring to boil; reduce heat and let cook 1 hour. Mix ground Bison, thyme, sage, salt, and pepper. Fry until done. In large bowl, mix cooked Bison, pecans, apple, and drained wild rice (reserve liquid). Mix bread cubes and 3 cups liquid from wild rice (add water if needed) until cubes are soft and all liquid is absorbed. Mix together with Bison and rice; put in large baking dish coated with baking spray. Cover and bake in 325° oven for 90 minutes; uncover and bake additional 15 minutes. Serves 6.