I need to create a new word for this. Any suggestions?
My aunt always makes a sweeter version and I prefer a more savory take as I like mine covered with gravy. I’d heard of wild rice and mushroom stuffings (or dressings) before but I decided to go against my usual of everything from scratch here and incorporated some quick cooking ingredients to speed this up a bit.
Wild Rice, Mushroom and Celery Stuffing
Source: A Cookaholic Wife Creation
- 2 tbsp. unsalted butter
- 1 onion, diced
- 3 celery stalks, diced
- 16 oz. mushrooms, chopped
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 package seasoned stuffing croutons
- 1 package Uncle Ben’s 90 second wild rice mix, cooked
- 1/4 cup fresh sage, chopped
- 1 tbsp. thyme
- 1 1/2 cups chicken broth
1. In a large skillet melt the butter over medium heat. Add the onions, celery and mushrooms and cook for 5-7 minutes, stirring frequently. Season the mixture with salt and pepper.
2. Combine the seasoned croutons and rice together in a large bowl. Add the mushroom mixture, sage, thyme and chicken broth. Stir until combined and the croutons are moistened.
3. Transfer to a large baking dish and bake for 40 minutes at 325.
*The stuffing can be prepared up to step 2, then covered and refrigerated overnight. If doing so, add 1/2 – 1 cup extra chicken broth before baking for 50 minutes.*
I thought this was pretty good but I would have preferred more mushrooms and for the rice and croutons to stick together more. I blame the croutons and think I’ll go back to my original way of making stuffing which involves toasting and then dicing up a loaf of bread to mix into everything else.