Wild Rice Mushroom Stuffing Recipe
This high on flavor Wild Rice Mushroom Stuffing recipe awaits you!. Try this Wild Rice Mushroom Stuffing once and only once! Your loyalty to it forever is guaranteed!
Ingredients
1/2 cup uncooked wild rice
Day-old French bread (about 4 ounces)
1/2 cup butter or margarine
1 large onion, chopped
1 clove garlic, minced
3 cups sliced fresh mushrooms
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup chicken broth
1/2 cup coarsely chopped pecans
Thyme sprigs for garnish
Directions
Rinse and cook rice according to package directions; set aside.
Cut enough bread into 1/2-inch cubes to measure 4 cups.
Spread in single layer on baking sheet.
Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Melt butter in large skillet over medium heat.
Add onion and garlic.
Cook and stir 3 minutes.
Add mushrooms; cook 3 minutes, stirring occasionally.
Add sage, dried thyme leaves, salt and pepper.
Add cooked rice; cook 2 minutes, stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Transfer to 1 1/2-quart casserole.
Preheat oven to 325°F.
Cover casserole with lid or foil.
Bake 40 minutes or until heated through.
Garnish, if desired.
Cut enough bread into 1/2-inch cubes to measure 4 cups.
Spread in single layer on baking sheet.
Broil 5 to 6 inches from heat 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
Melt butter in large skillet over medium heat.
Add onion and garlic.
Cook and stir 3 minutes.
Add mushrooms; cook 3 minutes, stirring occasionally.
Add sage, dried thyme leaves, salt and pepper.
Add cooked rice; cook 2 minutes, stirring occasionally.
Stir in broth.
Add pecans and toasted bread cubes; toss lightly.
Transfer to 1 1/2-quart casserole.
Preheat oven to 325°F.
Cover casserole with lid or foil.
Bake 40 minutes or until heated through.
Garnish, if desired.
