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TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 3 tablespoons butter
  • 1 egg
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups day-old bread cubes
  • 1-1/2 cups cooked wild rice

Nutritional Facts

1/2 cup: 152 calories, 8g fat (4g saturated fat), 41mg cholesterol, 550mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 4g protein

Directions

  1. In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice.
  2. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°. Yield: 6-8 servings.
Originally published as Wild Rice Stuffing Bake in Taste of Home Annual Recipes Annual 1999, p71


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