Wild Rice 'n' Bread Dressing |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color. Ingredients:
3/4 cup chopped celery |
2/3 cup chopped onion |
2/3 cup chopped carrot |
1/3 cup vegetable oil |
3 tablespoons dried parsley flakes |
4 teaspoons chicken bouillon granules |
1 teaspoon garlic powder |
1 teaspoon dried marjoram |
1 teaspoon dried rosemary, crushed |
1 teaspoon rubbed sage |
1/2 teaspoon pepper |
1/4 teaspoon poultry seasoning |
2 cups chicken broth |
8 cups day-old bread cubes |
3 cups cooked wild rice |
Directions:
1. In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
2. In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 8-10 servings.
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