Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4684/
Herb Mushroom and Wild Rice Stuffing
Yield: Makes 8 cups
Ingredients
| 1/4 | cup | butter or margarine | |
|
|
|||
| 1 | cup | celery | |
|
|
|||
| 1 | cup | onion | |
|
|
|||
| 2 | cups | sliced mushrooms | |
|
|
|||
| 2 | teaspoons | poultry seasoning | |
|
|
|||
| 1/2 | teaspoon | season salt | |
|
|
|||
| 1 | teaspoon | parsley flakes | |
|
|
|||
| 1 | teaspoon | ground sage | |
|
|
|||
| 1/2 | teaspoon | black pepper | |
|
|
|||
| 4 | cups | cooked wild rice | |
|
|
|||
| 2 | cups | unseasoned bread cubes | |
|
|
|||
| 1 | cup | chicken broth | |
|
|
|||
Directions:
In a large skillet, melt butter. Add celery, onions and mushrooms and saute 5 minutes. Stir in seasonings.
Combine rice and bread cubes in large bowl; stir in sauteed vegetables. Add broth; toss to combine. Spoon into 13x9-inch baking dish; bake, covered, at 350 for 30 minutes.
Please note that some ingredients and brands may not be available in every store.
Oxendales Market Recipes
https://www.oxendalesmarket.com/Recipes/Detail/4684/
Be the first to comment on this recipe!
Add a Comment Login