Wild Rice and Mushroom Dressing 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



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
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Wild Rice and Mushroom Dressing