- 2 1/4 cups chicken stock
- 1/4 cup wild rice
- 4 tablespoons butter
- 2 cups fresh sliced mushrooms
- 2 cups chopped celery
- 1 cup chopped onion
- 4 cups corn bread stuffing mix
- 1 tablespoon poultry seasoning
Combine chicken stock and wild rice in a saucepan. Cover and bring to a boil over high heat. Reduce heat and simmer until rice is tender, about 45 minutes. Remove from heat.
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Melt the butter in a large skillet. Add the mushrooms, celery, and onion. Cook and stir until the vegetables are soft, about 5 minutes.
In a large bowl, mix the crumbled cornbread and poultry seasoning. Add the rice with chicken broth and the vegetables and mix well. Use to stuff a turkey or bake on its own. More chicken stock can be added if stuffing is dry.