I was asked for some of my freezer meal recipes. Oh boy, listing out all of them will be an undertaking since 90% of what I make is stuff I don’t bother measure and just eye ball it. Recipes are simply a guide – guides I haven’t used in years unless I’m trying something new and even then I’m adjusting and changing on the fly.
So starting out here is the one I finished up this morning and actually wrote down as I was finishing it up.
Turkey Rice Stuffing Mix
- 1 1/2 cups wild rice (cooked)
- 2 cups long grain brown rice (cooked) (option: cook rice in turkey stock, great way to use up any leftover stock and gives the rice extra flavoring, omit salt if using this method)
- 3 cups turkey cooked and chopped up
- 2 medium onions
- 2 celery ribs
- 1 red pepper
- 1 green pepper (roughly the same size as the red pepper – since green peppers can sometimes run large use about the same amount as the red pepper)
- 8 oz mushrooms – fresh
- 2 cloves garlic – pressed or minced
- 1 tsp each of dried sage, rosemary, thyme,
- 1 tsp Salt, pepper (reduce salt if using pre-packaged stock or bullion)
- 1/2 – 1 cup turkey stock
- 2 table spoons butter
- Melt butter in large saute or fry pan
- As butter is melting (or before) coarse chop all vegetables, including mushrooms and garlic.
- Once butter is melted and hot add vegetables, sauté until the onions are just tender – since this is going to be frozen and recooked it’s wise to slightly undercook the vegetables
- As vegetables cook get very large bowl, add rices and turkey, once the vegetables are just tender add to rice and turkey.
- Add spices to the vegetable, rice and turkey.
- Mix well, taste season to taste with salt and pepper
- Add 1/2 to 1 cup of the stock and stir until the mixture is moistened and slightly sticky.
This makes 10 cups of rice stuffing mix.
Once prepared freeze in Zip lock bags, or other heavy freezer bag. The Foodsaver works well, however I use Zip Lock because I’m too lazy to get out the Foodsaver, and the Zip Lock quart bags are perfect for my storage needs.
I package them in 2 or 4 cup quantities. Four cups will over stuff two good sized acorn squashes and nicely stuff a sugar pumpkin, a roasting chicken or four cornish game hens. Since the meat is already in the stuffing we typically use this for stuffed squash or as a meal with roasted squash like a Hubbard or Butternut. The wild and brown rice really complement the earthy flavors of the squash.
Freeze them flat, once frozen stack in freezer for ample storage space.