"I take this to our family gathering for the holidays. Everyone likes it - the "meat eaters" don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like. Chopped walnuts can be substituted for chopped pecans. " — Debra B.
Watch video tips and tricks
1 (1 pound) loaf
day-old bread, torn into small pieces
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.5 ounce) can
salt to taste
ground black pepper to taste
wild rice, cooked
We have a mushroom hater in our midst, so I used cream of celery soup. It was delicious with only the optional pecans and cranberries added. Carnivores will not be disappointed in this.
I made this recipie for Thanksgiving yesterday and had mixed reviews from young and old alike. Me personally, I enjoyed the change from traditional stuffing I've been accustomed to, although I was not happy with the stuffings overall appearance upon serving from the oven. I used all of the extra ingeredients but only used half the amount of vegetable broth the recipie called for. I couldn't imagine how soupy this mixture would have been with the additional broth. ***Note: the stuffing really tasted and looked better the next day after reheating the refrigerated leftovers. Maybe next time I will make stuffing a day in advance and sub chicken broth for vegetable broth.
It's great to be able to make stuffing without having to rely on any meat. It was very tasty, I used all the optionals. One note: I'd leave the wild rice out.. it's very hard and goes against the otherwise smooth feel of the dish. Otherwise, very yummy, thanks!
This is an exceptionally good result for the amount of time invested. I made this for my book group's holiday potluck with the following modifications: off-the-shelf 12-grain loaf, cream of mushroom w/ garlic, about 1/2 the broth and water recommended, fresh cracked pepper (about 15 turns of the mill), generous shakes of Chef Paul's "poultry magic", and just a dried fruit and nut mix by Salad Pizazz ("cherry cranberry pecano") in place of all the suggested options. All available in a pinch at my Safeway, which was one of the best things about this recipe. My book group gobbled it up!
As a vegetarian, I loved this. I did leave the wild rice out and nuts out however to keep the consistency smooth.
This delicious dressing is full of flavor and texture. I used all optional ingredients and it was excellent. I watched my wife's eyes at first bite and they lit up! My 3 year old daughter liked it too. She especially liked the pine needles(wild rice). I'm making it for my carnivorous family for Christmas, I'm sure they'll love it.
YUMMY!!! I cooked this stuffing for an alternative to the normal stuffing on Thanksgiving. It was a hugh hit. The cranberries are just an option but I recommend that you use them. Thanks!
Didn't form a solid loaf as I had hoped; it sort of flattened out. It was very tasty and my guests enjoyed it enough to get seconds and thirds.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Learn how to make a simple baked cornbread stuffing that’s perfect with poultry.
See how to make this delicious all-purpose stuffing or dressing.
See the five elements to stuffing—and enjoy it with or without a bird.