MMMMMMM Doubled the recipe and couldn't stop eating it after step 10 - before I even heated through. Found this to be a little moist so will reheat leftovers without a cover.
Karen, I love wild rice in my stuffing! This recipe is delicious! The only changes I made were using whole wheat bread and adding a pkg of dried porcini mushrooms (after soaking...and the liquid went into the gravy) for a more mushroomy flavor. The texture was perfect...not too wet or dry. Thanks, Karen! M&Mers
WONDERFUL!!! i have been looking for a non-traditional stuffing because I do not like stuffing. This is excellent, definitely will make again and again.
Excellent stuffing - I stuffed a roaster chicken and cooked the extra on the side in a casserole Instead of French bread I used home made Potato bread, buttered the slices and broiled them, until gplden, then cubed them. The remaining butter I used as directed to saute the veggies. Thankyou Karen for an addition to my stuffing recipes definately a keeper
Wonderful! I used whatever bread I had kicking around, a packaged mix of brown & wild rice, a pkg of dried porcini mushrooms rehydrated in red wine (because I didn't have any fresh mushrooms), and added 2 stalks of celery and an apple. I don't think you can mess this recipe up. I used it to stuff acorn squash, and have a bunch leftover to just eat. Yum!
no left overs here. Wow. this was great. We're vegan so I used vegan butter & vegan chicken broth. I also make this a day ahead of our thanksgiving feast and put it in the slow cooker for 2-3 hrs. before dinner time.
My husband and I loved this recipe - this is the recipe we will use for Thanksgiving and Christmas dressing for now on! I did make several changes: used whole-grain bread, only 2 tbsp butter, fresh herbs, and left out the pecans. We also used a mixture of shiitake, oyster, portabella, and button mushrooms. Very simple to make, and had excellent flavor.
This is one of my favorite recipes. I make it for Thanksgiving every year and every year I am asked to make it again. Pretty simple to make and it tastes simply awesome (even better the 2nd day). I always use baby bella mushrooms in it. <br/><br/>This exact recipe was in a 2002 holiday addition of Easy Home Cooking magazine - I use that one issue quite often. Wondering if somebody should have cited a source. lol