Recipe Box: Holiday Wild Rice

By Annette Kukoy and Jackie Shayotovich


This month we share recipes that are served on our Thanksgiving tables; ones that our families especially enjoy.


Holiday Wild Rice (from Gerry Bosak, Jackie’s mother)

8 ounces wild rice, uncooked

5 cups chicken broth

1 generous cup chopped onion

1 generous cup chopped celery

12 slices of bacon

1 (8 oz.) package fresh mushrooms, chopped (or 2 (4 oz.) cans)

2 tablespoons unsalted butter

Follow package directions to cook wild rice using chicken broth instead of water.  It will cook for an hour. When done drain the remaining liquid.

Fry bacon in large skillet until crispy; remove from pan, drain on towel paper and crumble when cooled. Drain off all but a few tablespoons of bacon drippings. Sauté onion and celery in reserved drippings till soft.  In separate pan sauté fresh mushrooms in butter until soft and any liquid evaporates. (If using canned, drain liquid.) Add crumbled bacon and mushrooms to onion/celery mixture then combine with rice. Season to taste using salt, pepper, or seasoned salt. If reheating and it is a little dry add butter to moisten. 


Thanksgiving Crescent Rolls (from Lola Wandless, Annette’s former piano teacher)

2 packages dry yeast

1 tablespoon, plus ½ cup, granulated sugar

½ cup very warm water

1 cup whole milk

1½ teaspoon salt

½ cup unsalted butter

5 cups flour

3 large eggs, slightly beaten

Line two baking sheets with parchment paper. Dissolve yeast and 1 tablespoon sugar in warm water. Let stand while you scald milk. Add remaining sugar, salt and butter to scalded milk.  When cool add to half of flour in large bowl and mix well. Stir in eggs and yeast mixture. Blend in remaining flour. Cover and let rise to double in bulk.

Turn dough onto floured surface.  If mixture is too soft to handle add a little more flour. Do not get too stiff. Divide dough into 4 parts. Roll out each part as for pie dough. Cut into 12 triangular pieces and roll each piece starting at large end to peak. Place on prepared baking sheet and brush tops with melted butter. Cover with clean cloth. Let rise to double. Bake at 350 degrees for 15 to 18 minutes until lightly golden. When ready to serve heat in oven for a few minutes.


Cranberry Relish

1 cup granulated sugar

1 cup water

1 (12 oz.) package cranberries

1 small package raspberry Jello

1 small can mandarin oranges, drained

½ cup crushed pineapple (in juice), drained   

½ cup diced celery

½ cup walnuts, toasted and coarsely chopped

Dissolve sugar in water, and bring to boil in large pot. Add cranberries; return to boil. Reduce heat and boil gently for about 10 minutes. Stir occasionally until berries pop. Remove from heat. Stir in Jello until completely dissolved and let cool. Add oranges, pineapple, celery and walnuts. Refrigerate 24 hours before serving.


Maple Vinaigrette Salad Dressing

¼ cup real maple syrup

2 tablespoons apple cider vinegar

½ teaspoon Dijon mustard

¼ cup canola oil

¼ teaspoon salt

¼ teaspoon pepper

Combine ingredients in glass jar with tight fitting lid and shake vigorously. Refrigerate. Use on a combination of baby romaine lettuce, sliced apples or pears, dried cranberries, and toasted pecans.


Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

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