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Amber's Super Stuffing

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"This is such an easy and delicious stuffing recipe, be sure to make enough for seconds."
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30 m servings 394 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 394 kcal
  • 20%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 67.6g
  • 22%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.
  2. In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.
  3. In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 41 Ratings

Most helpful positive review

I want to make this- but I'm confused -does anyone know if baking, do you just pour the dry mix with rice & veggies? or do you need more broth? if dry & in baking dish, how does it become moist ...

Most helpful critical review

Tip: prepare the stuffing mix according to the instructions on the box, then mix the prepared stuffing with the drained rice, vegetables, and seasoning. Otherwise, this stuffing is really soggy.

I want to make this- but I'm confused -does anyone know if baking, do you just pour the dry mix with rice & veggies? or do you need more broth? if dry & in baking dish, how does it become moist ...

My family LOVED the stuffing...it was our Thanksgiving hit! I added 2 apples to the recipe. This was the only dish that didn't have any leftovers at the end of the night!

I made this recipe for a Thanksgiving gathering of family and friends...it was a HUGE hit! People could not get enough of it! My husband is not a stuffing fan, but loved this. I added 4 cups ...

All I can say is...WOW! I took a big chance with this recipe, serving it for the first time on Thanksgiving. It got really scary when I saw ratio of celery/mushrooms/onions to stuffing...but i...

Excellent! A taste sensation for your pallet! Used it to stuff a turkey breast then secured it with tin foil and toothpicks. Left over amount, just wrapped it up with tinfoil and cooked with ...

I used Pepperidge Farms Herb cubed dressing in place of the cornbread one, and added 1 cup lightly toasted pecans.

A very tasty recipe! I added apples and cranberries to it which I think made it even tastier. It was a big hit on Thanksgiving and even my nieces loved it. My husband did most of the cooking ...

This is the best stuffing recipe I have ever used, it is a staple in my family holiday meals.

Make the stuffing according to pkg. Add 1 apple peeled & sliced & bake in the oven for 30 minutes at 350*F

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