Show Subscription Form




Wild Rice Stuffing Bake Recipe

Publisher Photo
If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6-8 servings
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 serving (1/2 cup) equals 152 calories, 8 g fat (4 g saturated fat), 41 mg cholesterol, 550 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g 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

Nutritional Facts

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

Reviews for Wild Rice Stuffing Bake

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT