Corn and Mushroom Stuffing Recipe

Name: Corn and Mushroom Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup wild rice (see note); 2 1/2 cups water; 12 ounces firm-textured white or whole wheat bread; 5 to 6 tablespoons unsalted butter or vegetable oil; 2 cups chopped onions; 12 ounces fresh mushrooms, chopped; 2 cups corn kernels, preferably freshly cut from the ear; 1 teaspoon dried thyme; 1/2 cup chopped parsley; Salt and freshly ground black pepper to taste; Cayenne pepper to taste

Servings: persons

1/2 cup wild rice (see note)
2 1/2 cups water
12 ounces firm-textured white or whole wheat bread
5 to 6 tablespoons unsalted butter or vegetable oil
2 cups chopped onions
12 ounces fresh mushrooms, chopped
2 cups corn kernels, preferably freshly cut from the ear
1 teaspoon dried thyme
1/2 cup chopped parsley
Salt and freshly ground black pepper to taste
Cayenne pepper to taste

1
Bring wild rice and water to a boil in a saucepan.
2
Cover and simmer until tender, about 30 minutes, and water is absorbed.
3
Set aside.
4
Place the bread on a baking sheet in a barely warm oven and dry about 30 minutes.
5
Remove crusts and cut into 1/2-inch cubes.
6
Heat the butter or oil (or a combination) in a heavy skillet.
7
Saute onions until golden.
8
Add mushrooms and increase heat to high.
9
Saute, stirring, until mushrooms are tender and beginning to brown, and most of the liquid has evaporated.
10
Stir in corn, thyme, wild rice and bread.
11
Cook over medium heat until the bread is moistened.
12
The mixture should be barely damp, not soggy.
13
Stir in parsley, season with salt, pepper and cayenne and set aside.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup wild rice (see note), 2 1/2 cups water, 12 ounces firm-textured white or whole wheat bread, 5 to 6 tablespoons unsalted butter or vegetable oil, and more.

Yes, Corn and Mushroom Stuffing falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Mushroom Stuffing

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