Amy @ My Friend Amy has done it again! Do you suppose after the wrap-up of BBAW, she got bored and decided it was time for all of to get back together again? This time, it is in the name of FOOD!
Today we are all exchanging our favorite fall recipes in the Fall Festival Recipe Exchange. In all parts of the country besides Florida (don't get me started), the leaves are starting to turn and there is a chill in air. It is the perfect time to start making hot drinks, soups, and comfort food.
My recipe is a favorite of ours that we make at Thanksgiving and Christmas. Personally, I've always hated the typical dressing...too much bread. This dressing is unlike anything else you've tried. We always make two batches...one with oysters (for my husband and my dad) and one without. I have no idea where the recipe originated. All I know is that its scribbled on a little slip of paper in my husband's handwriting!
- 2 cups wild rice
- 1/2 pound pork sausage
- 1 bunch of green onions, chopped
- 3 ribs of celery, chopped
- 3 TBL chopped parsley
- ground black pepper
- 1 pint oysters, quartered, with liquid reserved (optional)
Cook rice for 40 minutes. Drain and place in a shallow pan. Put in 275 degree oven to dry out for a few minutes. Saute pork over medium heat. Drain the pork, leaving a couple of tablespoons of grease. Saute onions and celery. Add oyster liquid and oysters if applicable. Cook 7 to 10 minutes. Drain in colander. Combine all ingredients and bake at 350 degrees until heated through.