Wild Rice Cranberry And Cornbread Stuffing Recipe

Name: Wild Rice Cranberry And Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 slice bacon, chopped; 2 tablespoons butter; 2 small onions, chopped; 3 celery ribs, chopped; 1 1/2 cups cremini mushrooms, sliced; 1 cup fresh cranberries; 2 cups chicken broth; 3 cups cornbread, crumbled; 1 1/2 cups wild rice, cooked; 1/2 cup pecans, toasted and chopped

Servings: persons

1 slice bacon, chopped
2 tablespoons butter
2 small onions, chopped
3 celery ribs, chopped
1 1/2 cups cremini mushrooms, sliced
1 cup fresh cranberries
2 cups chicken broth
3 cups cornbread, crumbled
1 1/2 cups wild rice, cooked
1/2 cup pecans, toasted and chopped

1
Cook bacon until crisp, remove and set aside.
2
Add butter to pan and melt.
3
Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
4
Add cranberries and chicken broth. Bring to boil, then remove from heat.
5
Add corn bread, cooked wild rice, pecans and bacon.
6
Add salt and pepper to taste.
7
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

831

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 slice bacon, chopped, 2 tablespoons butter, 2 small onions, chopped, 3 celery ribs, chopped, and more.

Yes, Wild Rice Cranberry And Cornbread Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild Rice Cranberry And Cornbread Stuffing

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