Photo: Kate Sears
Recipe from All You

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

Preparation

Cook Time:
Prep Time:
Total: 3 Hours

  1. 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. 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. 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. 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.

November 2011

Nutritional Information

  • Calories: 330
  • Fat: 9g
  • Saturated fat: 5g
  • Protein: 13g
  • Carbohydrate: 51g
  • Fiber: 6g
  • Cholesterol: 15mg
  • Sodium: 440mg