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Cranberry Wild Rice Stuffing's picture
  Uncooked brown rice 1 Cup (16 tbs)
  Uncooked wild rice 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Thinly sliced celery 1 Cup (16 tbs) (Including Leaves)
  Bay leaf 1
  Dried rosemary/1 tablespoon fresh rosemary 1 Teaspoon
  Unsalted chicken broth/Water 3 Cup (48 tbs)
  Chicken bouillon granules 1 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Whole berry cranberry sauce 1 Cup (16 tbs)

1. Combine all of the ingredients except for the cranberry sauce in a 2 1/2-quart pot. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer without stirring for 45 to 50 minutes, or until the liquid has been absorbed. Remove the pot from the heat, and set aside, uncovered, for 5 minutes.
2. Coat a 2-quart casserole dish with nonstick cooking spray. Stir the cranberry sauce into the stuffing mixture, and loosely spoon the stuffing into the dish. Cover the dish with aluminum foil, and bake at 350°F for 30 to 45 minutes, or until heated through.

Recipe Summary

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1544 Calories from Fat 99

% Daily Value*

Total Fat 11 g17.7%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 387.2 mg16.1%

Total Carbohydrates 326 g108.8%

Dietary Fiber 22.9 g91.6%

Sugars 69.4 g

Protein 44 g88.6%

Vitamin A 15.9% Vitamin C 38.1%

Calcium 28% Iron 51.4%

*Based on a 2000 Calorie diet


Cranberry Wild Rice Stuffing Recipe