Amber's Super Stuffing Recipe -
  • READY IN 30 mins

Amber's Super Stuffing

Recipe by  

"This is such an easy and delicious stuffing recipe, be sure to make enough for seconds."

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Ingredients Edit and Save

Original recipe makes 6 -8 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2005

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 if the broth was used for the rice?

Most Helpful Critical Review
Oct 13, 2009

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.


41 Ratings

Oct 09, 2003

My family LOVED the 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!

Dec 17, 2003

I made this recipe for a Thanksgiving gathering of family and 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 of mushrooms rather than 2, 1/2 cup of chopped walnuts, and salt. I can't wait for Christmas to make this again!!

Oct 29, 2008

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 it came through like a superstar! I added 30% to the wild rice, and the turkey stock was "to taste"...and it was absolutely amazing. My family absolutely loved it, and it instantly became a family classic...I'll make this recipe every thanksgiving from now on! Thanks, Amber!!!!

Nov 21, 2002

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 the turkey. Also reheats great the following day.

Nov 26, 2004

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

Nov 02, 2002

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 and he found this to be very easy to follow.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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