Slow-Cooker Sourdough and Wild Rice Stuffing with Porcini
A hearty stuffing that combines toasted sourdough bread with wild rice and dried porcini mushrooms for earthy depth. The slow cooker method ensures perfectly tender rice and moist bread without oven space competition. Ideal for holiday meals when oven real estate is precious, this stuffing develops rich flavors during the long, gentle cooking process. The combination of herbs and aromatic vegetables creates a savory side that pairs beautifully with roasted meats.
Ingredients
- 8 cups sourdough bread, cubed
- 3 cups chicken broth
- ½ cup wild rice, uncooked
- ⅓ cup dried porcini mushroom, piecescremini mushrooms1:1
use fresh sliced mushrooms
- 3 medium celery stalks, chopped
- 1 medium onion, chopped
- ¼ cup fresh parsley, chopped
- ¼ cup butter or margarine, melted
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup chicken broth
Instructions
- 1
Heat oven to 300°F and spread bread cubes in single layer in large roasting pan
- 2
Bake 10 to 15 minutes until lightly toasted then set aside
- 3
Place 3 cups broth, wild rice and mushrooms in slow cooker
- 4
Cover and cook on high heat setting 3 hours
- 5
Add celery, onion, parsley, melted butter, basil, thyme, sage, salt and pepper to wild rice mixture
- 6
Add toasted bread cubes and pour remaining broth over mixture
- 7
Toss gently then cover and cook on low heat setting 4 to 4.5 hours
Tips
Toast bread cubes until just lightly golden to prevent them from becoming too crispy during the long slow-cooking process.
Use a slow cooker with heating elements on both sides and bottom for best results, as base-only models may cook unevenly.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Prepare through step 2 up to 1 day ahead, then continue with remaining steps.
Serve hot as side dish with roasted turkey, chicken, or pork.
Common Mistakes
Avoid over-toasting bread cubes to prevent tough, dry stuffing texture.
Don't skip tossing gently to avoid breaking up the bread cubes.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without a slow cooker?
Yes, bake covered at 350°F for 45-60 minutes after combining all ingredients, checking periodically and adding broth if needed.
How long will this keep in the refrigerator?
Store covered in refrigerator up to 3 days. Reheat gently in microwave or low oven with splash of broth.
Can I freeze leftover stuffing?
Yes, freeze up to 3 months in airtight container. Thaw overnight in refrigerator and reheat with additional broth as needed.