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    You are in: Home / Recipes / Wild Rice Stuffing Recipe
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    Wild Rice Stuffing

    Wild Rice Stuffing. Photo by Caryn Talty

    1/1 Photo of Wild Rice Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Caryn Talty's Note:

    1 cup organic long grain white rice 1 cup organic long grain wild rice 1/2 cup butter 3 small yellow onions (diced) 2 cups finely chopped Portobello mushrooms

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    Serves: 8



    Units: US | Metric


    1. 1
      In saucepan, melt butter. Add onions, celery, and mushrooms. You can either use mushroom pieces or finely chopped mushrooms. Cook 5 minutes.
    2. 2
      Add the rest of your ingredients and cook on high heat until it boils. Note: *I use Pacific Foods as it is gluten free. NOT ALL VEGETABLE BROTH IS GLUTEN FREE.
    3. 3
      Reduce heat and simmer at a low boil for up to 40 minutes. Be sure to watch it. If needed, add more vegetable broth to keep it moist.
    4. 4
      Remove from heat.
    5. 5
      Stuff turkey with wild rice stuffing and roast according to the size of your turkey in lbs.
    6. 6
      If you have left over stuffing or if you don't wish to stuff the bird, you must bake it in the oven to complete the cooking process. Bake in a covered casserole dish for 30-45 minutes at 350°F Be sure to add more water or broth if you think your rice looks like it needs more moisture. (Especially if you refrigerated it overnight). Just add 1/4 cup of water at a time until you think it looks moist enough.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:


    Nutritional Facts for Wild Rice Stuffing

    Serving Size: 1 (229 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 274.7
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 7.3 g
    Cholesterol 30.5 mg
    Sodium 405.5 mg
    Total Carbohydrate 37.1 g
    Dietary Fiber 2.4 g
    Sugars 2.3 g
    Protein 5.5 g

    The following items or measurements are not included:

    fresh thyme


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