Reviewed: Nov. 29, 2006

I made this when we had a bunch of people over and everyone loved it! All that we did different was add some waterchestnuts. Yummy!

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rychr

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Reviewed: Nov. 24, 2006

Great tasting stuffing. Mine came out to moist but I think that was my fault.

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KGE2

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Nov. 24, 2006

This recipe has serious potential. I followed the recipe exactly and found it to be salty even though I used low sodium broth instead of boullion. This could be due to baking it in a dish and not in the bird (sorry, I know waaaayyyy too much about microbiology to put my stuffing into the bird). I think the saltiness was due to the croutons I used. Next time, I will use packaged dry bread cubes instead. Also, I think the addition of italian sausage would be great, as well as some red bell pepper for more color. I loved the nutty taste and texture of the wild rice with the soft bread of the croutons. Thanks for the great idea! I'll be playing with the recipe over the next few years to create a fabulous Thanksgiving side dish.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

I made this for a Thanksgiving lunch. This recipe got rave reviews from everyone.

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virginia

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Reviewed: Nov. 16, 2006

I've used this recipe twice now for stuffing game hens. The first time I used a mix of rice with dried croutons and the second time I used wild rice with home made croutons. Both were exceptional. I will continue to use this recipe to knock the socks off anyone that eats it.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Oct. 10, 2006

Made this recipe over the weekend. Using croutons instead of spending time cutting day old bread is such a SUPER idea! We all found it to be very flavourful! I omitted the butter completely. I also added sweet and hot Italian sausage. I stuffed part of it in the turkey, and baked the rest in an 8X8 square pan. Leftovers were even better! Thank you for such a great recipe!

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AuntieOsbo

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Reviewed: Sep. 2, 2006

I used half the butter and it still turned out great!

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LGHANSEN

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Greve, Sjælland, Denmark

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Reviewed: Dec. 5, 2005

Hi, I have tasted wild rice stuffings before and liked each of them. This year my daughter took on the task of making Thanksgiving Dinner for 32 {with me doing most of the prep work...she's no cook...ha ha} for her own large family and her soon to be in-laws. I made this stuffing and it was a raving success. The only thing I changed was instead of using Boullion, I used broth from a box. It was great!! Thanks.

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dianeinAz

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Reviewed: Dec. 1, 2005

I made this for Thanksgiving. My husband says that the recipe is a keeper! It tasted great and was easy to make. One problem I did have was finding items in the size packages the recipe called for. I could only find quantities larger than what I needed.

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swansonmej

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Reviewed: Nov. 19, 2005

this was great, i did add some sausage and apples, i cut down to 3 bullion cubes might have been too salty, used fleshmans margerine, i have a son who can not take milk soy cocoa or eggs so finding recipes taht he will eat as wella s the rest of the family is hard. this wroked out very very well, even used it when the kids i work with made a thanksgivng dinner for some staff, they all raved, i also took a small onion and used a larger box of curtons, put half in the recipe adn then half on extra stuffing and baked that afterwards. definaly will use again.

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