This tasty side is great for Christmas, Thanksgiving or Sunday dinner! It is easy to make and will switch things up from regular stuffing. It features sliced white mushrooms, cooked wild rice, onions and celery!
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This tasty side is great for Christmas, Thanksgiving or Sunday dinner! It is easy to make and will switch things up from regular stuffing. It features sliced white mushrooms, cooked wild rice, onions and celery!
This post contains Amazon affiliate links. Hot Eats and Cool Reads may receive a small commission for Amazon purchases made through these links at no cost to you! Thanks for the support!
Looking for more recipes, books, food and travel fun? Follow me!
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I absolutely love stuffing. Usually it's my Mom's homemade stuffing recipe that we eat during the holiday season, but I had to combine two of my favorites, wild rice and mushrooms and try something new for Sunday dinner last week.
I haven't blogged my Mom's stuffing recipe yet, but I really need to soon!
She combines day old hamburger or hot dog buns, eggs, milk, diced onion, sage, salt and pepper. It's so simple and the buns make it taste SO much better than bread.
Today's recipe is semi-homemade and it all starts with a box of Stovetop Stuffing. I'm not a huge fan of Stovetop prepared as packaged, but love it jazzed up like this.
Once you saute the veggies and mix everything together, just throw it in the oven and it's ready in no time at all.
This is a perfect, easy side for the holidays since there's minimal prep and tons of flavor!
The wild rice adds a nutty flavor and great texture, and the mushrooms add the earthy flavor, tying everything together.
If you're not a mushroom fan but love wild rice, just leave the mushrooms out and add some extra wild rice instead. You can also switch up the veggies if you prefer or have something else on hand.
What are the ingredients in this recipe?
- butter
- celery
- white mushrooms
- onion
- wild rice
- poultry seasoning
- turkey stovetop stuffing
- large eggs
- chicken broth
- black pepper
Recipe tips:
- Use any flavor stovetop stuffing you prefer
- Saute the celery and onion prior and refrigerate until you're ready to use
- Pre cook wild rice at home and use, or purchase already cooked wild rice
- Prepare as directed the day before and refrigerate. Remove from fridge 30 minutes before cooking and bake as directed.
Scroll down to the printable recipe card for measurements and instructions!
Other holiday side dish recipes you may like:
- Buttery Lemon Garlic Rice
- Cornbread Casserole
- Zesty Parmesan Mashed Sweet Potatoes
- Honey Butter Skillet Corn
- Raspberry Cranberry Sauce
- Maple Roasted Carrots
You can add or substitute with the following ingredients:
- cornbread stuffing mix
- sliced portobello mushrooms
- diced bell pepper
- chicken stuffing mix
- cooked brown rice
- fresh chopped parsley
- crumbled, cooked pork sausage
- shredded carrots
- ground sage
- dried cranberries
Looking for more mushroom recipes?
I hope you enjoy this recipe as much as we did!
Mushroom and Wild Rice Stuffing
Yield: 10 servings
Prep time: 5 MinCook time: 45 MinTotal time: 50 Min
Ingredients
- 2 tablespoons butter
- 1 cup celery, sliced
- 1 medium onion, diced (3/4 cup)
- 1 1/2 cups cooked wild rice
- 1 1/2 cups fresh white mushrooms, sliced
- 1- 6 ounce package turkey stovetop stuffing
- 2 large eggs, beaten
- 1 3/4 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F and grease an 8x8 baking dish.
- Heat a skillet over medium heat. Add butter, melt, then add the celery and onion. Saute for 5-7 minutes, then remove from heat.
- In a large bowl, combine celery and onion mixture, wild rice, mushrooms, stuffing mix, eggs, broth, poultry seasoning and pepper until mixed.
- Pour stuffing mixture into greased baking dish and bake for 35-40 minutes.
Notes:
Use any flavor stovetop stuffing you prefer
Saute the celery and onion prior and refrigerate until you're ready to use
Pre cook wild rice at home and use, or purchase already cooked wild rice
Prepare as directed the day before and refrigerate. Remove from fridge 30 minutes before cooking and bake as directed.
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