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1 cup cooked wild rice 12 oz Cornbread Stuffing Crumbs 8 oz Sliced Water Chestnuts, diced 1/2 cup celery, diced 1/2 cup red onion, diced 1/2 tsp sage 1/2 tsp savory 1/4 tsp minced garlic 2 cups chicken broth Make rice a day ahead and …
2 lbs Tomatillos 2 lbs Jalapenos 16 oz green chiles 1 lrg white onion 3 cloves garlic 1/c vinegar 1 tbl cilantro 1 tsp oregano 2 tsp cumin in a large pot, blanch tomatillos, let cool and peel outer husk off and dice. Drain water …
10 medium potatoes, peeled and quartered
1 cup all-purpose flour
3 eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water
Place potatoes in a large pot and add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain and place in a large bowl.
Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.
In the same large pot, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat and simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.
Browned Butter Sauce
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs
In a small heavy saucepan, heat butter and onion over medium heat until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings.