Wild Rice Mushroom Stuffing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A very easy but beautiful stuffing to serve with your bird for the holidays or anytime of the year. Ingredients:
1/2 cup uncooked wild rice |
4 cups cubed day-old french bread |
1/2 cup butter |
1 large onion, chopped |
1 garlic clove, minced |
3 cups fresh mushrooms, sliced |
1/2 teaspoon sage |
1/2 teaspoon dried thyme leaves, crushed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup chicken broth or 1 cup broth, from giblet boil |
1/2 cup coarsely chopped pecans |
Directions:
1. Rinse and cook wild rice to package instructions; set aside.
2. Spread cubed french bread in a single layer on a baking sheet.
3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
4. Preheat oven to 325°F.
5. Melt butter in a large skillet over medium heat.
6. Add onion and garlic; cook and stir for 3 minutes.
7. Add mushrooms; cook for 3 more minutes stirring occasionally.
8. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
9. Stir in broth.
10. Add pecans and toasted bread cubes; toss lightly.
11. Transfer to very large casserole dish; cover with lid or foil.
12. Bake for 40 minutes or until hot.
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