Patuska (Wild Rice and White Rice Casserole)

3/4  cup uncooked wild rice
3/4  cup uncooked white rice

Prepare white rice and wild rice and set aside (This should yield about 2 cups of cooked white rice and 2 cups of cooked wild rice)

Giblets form the Turkey

Cook the neck, gizzard, heart and liver, grind them in a food processor and set aside

2  small cans of mushrooms
1  large onion
3/4  cup of chopped celery
1/4  cup of butter (1 stick)
salt and pepper to taste
liquid from Turkey or 1 can of
      chicken broth

Patuska

Chop onion and celery and brown in butter. In a large bowl mix the white rice, wild rice, giblets, celery, onions and mushrooms. Take the liquid from the turkey and mix thoroughly. I generally use 1 can of chicken broth. (Chicken Rice soup or Chicken bouillon cubes can also be used). Put everything in a 2 1/2 quart casserole and bake at 350°F for about 35 minutes or until hot.

Originator: Anne Sophia Walker Hilback

Patuska is a family tradition that was served at Thanksgiving and Christmas handed down from my Grandma Hilback. The giblets from the turkey are used to make this dish, I generally make extra and freeze it for later use (without the giblets in it). It can be made without the giblets but I think it is much better with them in. - Bill Wescott

Comments about this recipe email me at recipes@wescottfamily.net.

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