Rice and Herbed Bread Stuffing

By • November 5, 2009 • 0 Comments



Author Notes: This has been in our family for years, I have no idea where it came from originally!Around the Block

Serves 12

  • 1 pound bag of herb stuffing
  • 1 cup wild rice, uncooked
  • 1 cup long grain rice, uncooked
  • 1 onion, chopped
  • 1 cup celery
  • 1 pound mixed mushrooms
  • white wine
  • 1 cup dried cherries
  1. Melt butter in saute pan, add celery, onions, mushrooms.
  2. Cook rices, separately, per directions on box. Use stock for extra flavor.
  3. In a large oven casserole, add cooked rices, bag of stuffing, sauteed vegetables and dried cherries.Mix together. Pour wine over to moisten, cover and bake for 40 minutes at 300 degrees.
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