Baking the dressing outside the turkey speeds up the roasting time and makes for easy serving from a casserole.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2003
- 1 cup wild rice
- 1/3 cup butter
- 4 cups crustless bread cubed
- 1 cup sliced shiitake mushroom cap
- 1 cup sliced cremini mushrooms
- 1 cup sliced oyster mushroom
- 1/2 cup diced sweet red pepper
- 2 tablespoons chopped fresh sage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup chicken stock
- 2 eggs beaten
In large saucepan of boiling salted water, cover and cook rice until tender and split, about 40 minutes. Drain and place in large bowl.
Meanwhile, melt all but 2 tbsp (25 mL) of the butter. Place bread in bowl and drizzle with butter, tossing to distribute evenly. Spread on rimmed baking sheet; toast in 450°F (230°C) oven, tossing once, until golden, about 8 minutes. Add to rice.
In skillet, heat remaining butter over medium-high heat; sautee mushrooms just until browning at edges, about 7 minutes. Add to rice mixture along with red pepper, sage, salt and pepper; mix well.
Stir in stock and eggs. Spread in greased 13- x 9-inch (3 L) glass baking dish; cover with foil. (Make-ahead: Refrigerate for up to 8 hours; add 10 minutes to baking time.) Bake in 375°F (190°C) oven for 45 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 534 mg
- Protein 7 g
- Calories 212.0
- Total fat 10 g
- Cholesterol 71 mg
- Saturated fat 5 g
- Total carbohydrate 24 g
- Iron 10.0
- Folate 19.0
- Calcium 3.0
- Vitamin A 13.0
- Vitamin C 27.0