Mushroom and Wild Rice Stuffing

Loaded with vegetables, this recipe can easily be served as a side dish, but it's especially delectable with turkey or chicken.

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  • Makes: 8 servings
  • Prep: 55 mins
  • Bake: 25 mins 325°F

Mushroom and Wild Rice Stuffing

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Directions

  1. In a medium saucepan combine uncooked wild rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 50 to 60 minutes or until rice is just tender. Remove from heat; do not drain.
  2. Preheat oven to 325 degrees F. Meanwhile, in a large skillet cook mushrooms and onion in margarine or butter until tender; remove from heat. Stir in stuffing mix and undrained rice. Add toasted walnuts and cranberries. If mixture seems dry, stir in 1 to 2 tablespoons water.
  3. Transfer stuffing to a 2-quart casserole. Bake, covered, for 25 to 30 minutes or until heated through. Makes 8 to 10 servings.
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Nutrition Facts (Mushroom and Wild Rice Stuffing)

  • Per serving:
  • 187 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 305 mg sodium ,
  • 25 g carb. ,
  • 3 g fiber ,
  • 5 g pro.
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