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Wild Rice Mushroom Stuffing Recipe
|Uncooked wild rice||1⁄2 Cup (8 tbs)|
|French bread||4 Ounce (Day Old)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), minced|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Rubbed sage||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Thyme sprigs||4 (For Garnish)|
Serving size: Complete recipe
Calories 1999 Calories from Fat 1180
% Daily Value*
Total Fat 136 g209.7%
Saturated Fat 62.4 g312.2%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 2343.9 mg97.7%
Total Carbohydrates 173 g57.7%
Dietary Fiber 22.2 g88.9%
Sugars 21.8 g
Protein 38 g75.7%
Vitamin A 69.9% Vitamin C 67.7%
Calcium 34.2% Iron 75.2%
*Based on a 2000 Calorie diet
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.