Wild Rice Stuffing
- 4 slices bacon, cut in 1" pieces
1 medium onion, chopped
½ lb mushrooms, sliced
3 ribs celery, chopped
3 cups cooked wild rice
1 tsp crushed leaf oregano
1/2 tsp crushed leaf sage
2 cups bread crumbs
salt and pepper to taste
¼-½ cup chicken broth, optional
Preheat oven to 350°F. In large skillet, sauté bacon, onion, mushrooms, and celery; cook until bacon is crisp. Stir in wild rice, oregano, sage, and bread crumbs; adjust seasonings. Place in greased 2-qt. casserole, cover and bake 30-40 minutes. Add ¼-½ cup chicken broth, if needed, for moisture.
To Make Sausage Stuffing: Add ½ lb crumbled, cooked, and drained sausage.6-8 servings
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council