Lunch
Wild Rice Stuffing Bake
A hearty side dish with wild rice, herbs, nuts, and vegetables. Baked to golden perfection, it’s ideal for holiday tables or served alongside poultry.
Ingredients:
- 1/2 cup chopped celery 1/3 cup chopped onion
- 3 tablespoons butter or margarine 1 egg
- 1 (10.75 ounce) can 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
Directions:
- In a skillet, saute celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10-15 minutes longer or until set.