Wild Rice And Broccoli Stuffing
This is one of my favorite stuffing recipes it may also be stuffed into a turkey just before roasting instead of baking in a casserole dish…
For cooking the wild rice follow my method posted HERE and to save time you can cook the wild rice days in advance and make certain to purchase a 16-ounce box of stuffing mix anything less will not work..
To take this to yet another level brown 3/4 pound of bulk pork sausage meat then mix into the stuffing mixture 
Servings 10
Ingredients:
2/3 cup uncooked wild rice
2-1/2 cups water
1/2 cup butter (do not reduce amount)
1 medium onion, chopped
1 small celery stalk, diced
2 cups fresh sliced mushrooms
4 garlic cloves, finely chopped (garlic lovers can use more)
1/8 teaspoon cayenne pepper (optional I like to add it in you may omit if serving to guests)
2-1/2 cups fresh lightly blanched broccoli florets (coarsely chopped after blanching)
1 (16-ounce) package herb-flavored stuffing mix
1 (14-ounce) can low-sodium chicken broth
1/3 to 1/2 cup chopped or sliced almonds
salt and fresh ground black pepper, to taste
Instructions:——————————————
Cook the wild rice in a saucepan according to recipe directions.
Preheat oven to 350 degrees F.
Grease a casserole dish (use a casserole dish large enough to hold the mixture).
Melt butter in a medium skillet over medium-high heat.
Add in onion, celery and mushrooms; cook until softened (about 4 minutes).
Add in garlic and cayenne pepper; cook stirring for 2 minutes.
Mix in cooked wild rice, chopped broccoli, stuffing mix, chicken broth and almonds; toss to combine.
Season with salt and fresh ground black pepper.
Stuff into the cavity of the turkey or transfer into casserole dish and bake for about 30 minutes or until golden brown.
Related posts:
- Broccoli Chicken Stuffing Casserole
Wild Rice with Almonds and Raisins
Chicken and Wild Rice Casserole
Cheesy Broccoli And Rice Casserole
Crockpot Brown and Wild Mushroom Rice
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