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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish. 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 |
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.
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