Wild Rice and Mushroom Dressing
Baking the dressing outside the turkey speeds up the roasting time and makes for easy serving from a casserole.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 212 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 24 g |
| fibre | 2 g |
| chol | 71 mg |
| sodium | 534 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 10% |
| vit A | 13% |
| vit C | 27% |
| folate | 19% |
-
1 cup (250 mL) wild rice
1/3 cup (75 mL) butter
4 cups (1 L) cubed crustless bread
1 cup (250 mL) each sliced shiitake mushroom caps, cremini and oyster mushrooms
1/2 cup (125 mL) diced sweet red pepper
2 tbsp (25 mL) chopped fresh sage (or 1 tsp/5 mL dried)
1/2 tsp (2 mL) each salt and pepper
1-1/2 cups (375 mL) chicken stock
2 eggs, beaten
Preparation:
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; sauté 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.
Additional Information
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