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Wild Rice 'n' Bread Dressing

By: Marilyn Paradis

"Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color."

Rate/Review | Read Reviews (5)

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Directions

In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.