Wild Rice and Mushroom Dressing

Author: Canadian Living

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

Ingredients

  • 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

Method

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

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wild Rice and Mushroom Dressing

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