Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4684/
Herb Mushroom and Wild Rice Stuffing
Yield: Makes 8 cups
Ingredients
| 1/4 |
cup |
butter or margarine
|
|
|
| 1 |
cup |
celery
|
|
|
| 1 |
cup |
onion
|
|
|
| 2 |
cups |
sliced mushrooms
|
|
|
| 2 |
teaspoons |
poultry seasoning
|
|
|
| 1/2 |
teaspoon |
season salt
|
|
|
| 1 |
teaspoon |
parsley flakes
|
|
|
| 1 |
teaspoon |
ground sage
|
|
|
| 1/2 |
teaspoon |
black pepper
|
|
|
| 4 |
cups |
cooked wild rice
|
|
|
| 2 |
cups |
unseasoned bread cubes
|
|
|
| 1 |
cup |
chicken broth
|
|
|
Directions:
In a large skillet, melt butter. Add celery, onions and mushrooms and saute 5 minutes. Stir in seasonings.
Combine rice and bread cubes in large bowl; stir in sauteed vegetables. Add broth; toss to combine. Spoon into 13x9-inch baking dish; bake, covered, at 350 for 30 minutes.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4684/