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Home -> Holiday Foods -> Thanksgiving

Crockpot Sourdough and Wild Rice Stuffing Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
8 cups cubed sourdough bread
3 cups+3/4 cup chicken broth, divided
1/2 cup uncooked wild rice
1/3 cup dried mushrooms
1 1/2 cups chopped celery
1/2 cup chopped onion
1/4 cup chopped fresh parsley
1/4 cup melted butter or margarine
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. dried ground sage
1/2 tsp. salt
1/4 tsp. pepper

Directions
Preheat oven to 300 degrees. Spread bread cubes in a single layer on a sheet pan and bake 10 to 15 minutes until lightly toasted, stirring occasionally. Place 3 cups broth, wild rice and mushrooms in a crockpot. Cover and cook on high 3 hours. Add celery, onion, parsley, butter or margarine, basil, thyme, sage, salt and pepper. Add toasted bread cubes and pour3/4 cup broth over. Toss gently to mix. Cover and cook on low for 4 to 4 1/2 hours.

Serves 12.



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