Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

44
Leslie Eickhoff-Davis 3

"This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 271 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 739 mg
  • 30%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
  2. Place broccoli in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
  4. Melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked broccoli, stuffing mix, broth, and almonds. Transfer to the prepared baking dish (or use to stuff turkey just before roasting).
  5. Bake 30 minutes in the preheated oven, or until golden brown.

Reviews

44
  1. 62 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I make this awesome stuffing every year for Thanksgiving. However, the last few years, I've used 2 packets of Uncle Ben's microwave wild rice instead of the uncooked wild rice. It tastes exact...

Most helpful critical review

This was just ok. It actually sounded better than it was. Bland would be a good description.

I make this awesome stuffing every year for Thanksgiving. However, the last few years, I've used 2 packets of Uncle Ben's microwave wild rice instead of the uncooked wild rice. It tastes exact...

I brought this stuffing along with a roast turkey to a potluck tonight and got many compliments on it. Every lady there asked me for the recipe, and several of the men too! Some commented that t...

I tried another mushroom stuffing and gave it five stars...then I tried this one...it is fantastic!...I'd give it six stars if I could!!!

I didn't have broccoli and used more mushrooms instead. I used ~twice the broth then stated and it was good. Definitely a keeper. Will add other veggies like carrots or celery next time. YUM!

A new family favorite stuffing! My grandparents loved it, and I think we will be making this for now on instead of the traditional stuffing. I really enjoyed the wild rice, broccoli, and mushroo...

This stuffing is a new holiday tradition in our home! Being vegetarian, I substituted the chicken broth for a high sodium vegetable broth and sprinkled some sea salt on the top before baking. ...

This recipe was AWESOME! This is the ONLY stuffing I ever kept for leftovers... I think those who ended up with soggy stuffing probably only used a 6 oz box of stuffing, not 16 oz, which is wh...

This was just ok. It actually sounded better than it was. Bland would be a good description.

I picked this randomly for Thanksgiving just to try something new. It was the favorite dish on the entire table. Everyone loved it............