Slow-Cooker Wild Rice and Mushroom Stuffing |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 1 |
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Save space in your oven when you’re cooking the holiday meal and use your slow cooker for the wild rice stuffing. Ingredients:
6 cups 1/2-inch cubes white country-style bread (about 12 oz.) |
5 1/2 cups low-sodium chicken broth |
salt and pepper |
1 cup wild rice |
4 tablespoons unsalted butter |
1 large onion, finely diced |
3 ribs celery, sliced |
1 pound assorted mushrooms, such as cremini, shiitake and oyster, diced |
1 tablespoon chopped fresh sage |
2 teaspoons chopped fresh thyme |
1 tablespoon chopped fresh parsley |
Directions:
1. Preheat oven to 350ºF. Spread bread cubes in a single layer on a large baking sheet. Bake until dry and golden, 15 to 20 minutes. Cool.
2. In a large pan over medium heat, bring 4 cups of broth to a boil. Add 1 tsp. each salt and pepper and wild rice, stir well, cover, reduce heat and simmer for 60 minutes. Drain off any excess liquid.
3. In a skillet, melt butter over medium heat. Cook onion and celery, stirring often, until tender, about 8 minutes. Raise heat to medium-high, add mushrooms and cook, stirring often, until liquid evaporates, about 6 minutes. Stir in herbs, 1 tsp. salt and 1/4 tsp. pepper.
4. Mist inside of slow cooker with cooking spray. Add wild rice, mushroom mixture, bread and remaining 1 1/2 cups chicken broth; stir well. Cover and cook on high for 2 hours.
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