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Wild Rice 'n' Bread Dressing

Wild Rice 'n' Bread Dressing
Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.
8-10 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 3/4 cup chopped celery
  • 2/3 cup chopped onion
  • 2/3 cup chopped carrot
  • 1/3 cup vegetable oil
  • 3 tablespoons dried parsley flakes
  • 4 teaspoons chicken bouillon granules
  • 1 teaspoon garlic powder
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 cups chicken broth
  • 8 cups day-old bread cubes
  • 3 cups cooked wild rice

Directions

  • In a large skillet, saute the celery, onion and carrot in oil until
  • tender. Stir in the parsley, bouillon, garlic powder, marjoram,
  • rosemary, sage, pepper and poultry seasoning. Add the broth; heat
  • through.
  • In a large bowl, combine bread cubes and wild rice. Stir in broth
  • mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt.
  • baking dish.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 10-15
© Taste of Home 2013

2 of 2

Wild Rice 'n' Bread Dressing (continued)

Directions (continued)

  • minutes longer or until heated through. Yield: 8-10 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 206 calories, 9 g fat (1 g saturated fat), 1 mg cholesterol, 687 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.
© Taste of Home 2013