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Slow-Cooker Wild Rice and Mushroom Stuffing

Photo: Kate Sears
Prep time 1 hr
Cook time 2 hrs
Total time 3 hrs
Yield Serves 8
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

Nutrition Information

  • calories 330
  • fat 9 g
  • satfat 5 g
  • protein 13 g
  • carbohydrate 51 g
  • fiber 6 g
  • cholesterol 15 mg
  • sodium 440 mg

How to Make It

  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. 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. 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. 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.