Ingredients1 h servings
- 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.
ReviewsRead all reviews 5
I was excited to try this but didn't end up liking it at all. It was extremely salty, probably from all the chicken bouillon, and it had a funky taste that I didn't like - not sure if that was t...
Yum. The only thing is that I think there is a little too much wild rice, but it's a matter of personal taste. Great reheated.
I used this stuffing for Thanksgiving this year and I'm also using it for Christmas Eve. I thought of it more like a pilaf rather than a stuffing because the rice really stands out more than th...
Even my husband who is not a rice fan loved this recipe! I added a handful of raisins. We'll be making it for thanksgiving!