WILD RICE CRANBERRY AND CORNBREAD STUFFING

Wild Rice Cranberry and Cornbread Stuffing image

Provided by Husker Jane

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

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1 slice bacon, chopped
2 tablespoons butter
2 small onions, chopped
3 celery ribs, chopped
1 1/2 cups cremini mushrooms, sliced
1 cup fresh cranberries
2 cups chicken broth
3 cups cornbread, crumbled
1 1/2 cups wild rice, cooked
1/2 cup pecans, toasted and chopped

Steps:

Cook bacon until crisp, remove and set aside.
Add butter to pan and melt.
Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
Add cranberries and chicken broth. Bring to boil, then remove from heat.
Add corn bread, cooked wild rice, pecans and bacon.
Add salt and pepper to taste.
Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).

Nutrition Facts : Calories 217.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 9.6, Sodium 249.7, Carbohydrate 27.3, Fiber 3.5, Sugar 2.7, Protein 6.9