Save space in your oven when you’re cooking the holiday meal and use your slow cooker for the wild rice stuffing.
All You NOVEMBER 2011
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.
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