Wild Rice Stuffing Bake Recipe

Wild Rice Stuffing Bake Recipe

  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 3 tablespoons butter or margarine
  • 1 egg
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups day-old bread cubes
  • 1 1/2 cups cooked wild rice
  1. In a skillet, saute celery and onion in butter until tender. Combine egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add celery mixture, bread cubes and rice; mix well. Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 10-15 minutes longer or until set.
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