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

Recipe by MyRecipes November 2011

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Credit: Kate Sears

Recipe Summary

prep:
1 hr
cook:
2 hrs
total:
3 hrs
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

330 calories; fat 9g; saturated fat 5g; protein 13g; carbohydrates 51g; fiber 6g; cholesterol 15mg; sodium 440mg.
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