Recipe by Debra B.
"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. Multi-grain, nut and sourdough breads all work great. Originally submitted to ThanksgivingRecipe.com. Pecans can be substituted for walnuts."
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1 (1 pound) loaf
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
Tastes so good right out of the oven. Next day it needs some gravy though.
this is my family's new favotite!
This has become a new favorite.
very good recipe
Very tasty and easy. Added a bit of celery.
This was my first time making stuffing and I think it turned out pretty good. I used all the optional ingredients and thought all the flavors blended really nicely. My fiance had some trouble picking a poultry seasoning -there were alot at Kroger- but I just picked the most basic with sage,rosemarry,thyme etc...
Good recipe. I left out the sweet optional ingredients and used sunflower seed instead of nuts.
* 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: 80
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