Herb Mushroom Wild Rice Stuffing Baked
Earthy wild rice and herb-seasoned mushroom stuffing with celery, onion, and bread cubes. Sautéed vegetables are combined with cooked rice and chicken stock, then baked until heated through with light browning. A savory side dish suited for holiday tables and poultry dinners.
Ingredients
- ¼ cup butter
- 2 cups mushrooms, sliced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 2 tsps McCormick Gourmet Organic Poultry Seasoning
- 1 tsp McCormick Gourmet Parsley, Flat Leaf
- 1 tsp McCormick Gourmet Organic Sage, Dalmatian
- ¼ tsp salt
- ¼ tsp McCormick Gourmet Organic Black Pepper, Coarse Ground
- 4 cups wild rice, cooked
- 2 cups bread cubes, unseasoned, drygluten-free bread cubes1:1gluten-free
- 1 cup chicken stockvegetable stock1:1veganFull guide →
Instructions
- 1
Preheat oven to 350°F
- 2
Melt butter in large skillet over medium heat
- 3
Add mushrooms, celery, and onions; cook and stir for 5 minutes
- 4
Stir in poultry seasoning, parsley, sage, salt, and black pepper
- 5
Mix rice and bread cubes in large bowl
- 6
Stir in vegetable mixture to rice and bread
- 7
Add chicken stock and toss gently until well mixed
- 8
Spoon into baking dish and cover
- 9
Bake for 30 minutes or until heated through and lightly browned
Tips
Use a 13x9-inch baking dish as specified for even cooking and browning
Do not skip the sauté step; it develops flavor in the vegetables
Gently toss to avoid breaking bread cubes
Good to Know
Cover and refrigerate up to 3 days. Reheat covered in 350°F oven until warmed through.
Assemble up to 1 day ahead; refrigerate covered. Bake just before serving, adding 5-10 minutes if starting cold.
Serve warm as a side dish with roasted poultry or other main proteins.
Common Mistakes
Do not skip sautéing vegetables to avoid a dense, underseasoned stuffing
Do not over-mix after adding stock to avoid mushy bread cubes