I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie

Bellsmom I think the wild rice will be fantastic with the goose. Here is one of Teresa recipes that I followed: Heat oven to 350 degrees. You will need a covered casserole or pot (a 2 quart size is good). I use a glass casserole. Place in casserole: 1 cup raw rice (rinse thoroughly first) 2.5 cups of boiling water or stock Cover and bake for 30 minutes. Test rice for doneness. Cook another 15 minutes if you want more tender. Use excess water in wild rice soup. Note: I cook the rice in water for 30 minutes and it was perfect like that. When serving I added fresh sauteed mushrooms to put on top. Everyone liked it. I love the smell of the freshly cooked wild rice. Silvia

DD and I made one for Christmas a couple of years ago. We followed the Martha Stewart recipe linked below exactly as written and it was delicious. One caution: use a deep-sided pan because you wil not believe how much fat a goose generates. We removed a lot before roasting and rendered it separately. After roasting, the flesh was moist but not really greasy. It's all dark meat and tastes more like pheasant than chicken. Here is a link that might be useful: Martha Stewart's Roast Goose This post was edited by ruthanna on Sat, Dec 15, 12 at 0:29

Fun family Annie! I need to try ann_t's meat tort. I say that every year but it is on my list. We had some failures. Christmas day was dysfunctional family day. No one told me family was waiting...when we walked in and trying to settle after a long drive...yikes. I was hounded trying to un-pack...did not know so many people were there. And a sit down dinner was waiting. I had prepped so many sides but this and that niece and nephew had to eat by 5 and sister wanted all to be perfect...they started digging into my cheese and treat platters before i could pee. Horrible meal. I gave up and had a glass of wine. I had 6 cheeses and olives and ghost pepper salami and salmon charcuterie all prepped to platter but they dove into the containers before i could plate them...savages. My homemade flatbread was still in the truck yet to be unloaded. : ) (thought it was to be a quiet evening with my parents)...prep and eat around 7. My mother, now 86, tried to make a traditional turkey meal but it was so unnecessary. She cooks blonde. (not hair). Just safe and under done. The turkey was started 5am like the ye-olden days, Dressing bland and not baked fully, gravy white and floury. Sweet potatoes boiled in water to death. She stressed knowing i was on my way not knowing family showed up and waiting...(my sister that does not cook and expected miracles). The turkey sat 3 hours covered. How do they not know safe temp as i have taught them for years!? . I had all the fixings prepped to go into the oven but they were done well after all the family left. (did not know the extra family were even to be there). Family that does not cook and thinks those of us that do should provide for all. Grrr. "Almost forgot- Christmas apps were amazing! Crab cakes, mini lobster quesadillas, shaved filet mignon crostini and mini sliders." Yum! We had better successes the following days. : ) The best oyster stew ever. Finally perfected that one. Then oyster fritters for breakfast this morning...