Wild rice, celery, bell pepper, and croutons come together in this family-tested stuffing recipe that's been pleasing Thanksgiving crowds for years.
Preparation Time
10 mins
Cooking Time
1 mins
Total Time
11 mins
Calories
184 Calories
Recipe Instructions
Step 1
Cover and bake in the preheated oven for 30 minutes.
Step 2
Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
Step 3
Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
Step 4
Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
Step 5
Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside.
Step 6
Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
Ingredients
1 cup hot water
1 cup chopped celery
2 teaspoons poultry seasoning
1 cube chicken bouillon
1 (5.5 ounce) package seasoned croutons
3 cubes chicken bouillon, crumbled
0.5 cup butter
0.5 cup chopped green bell pepper
1 (6 ounce) package long grain and wild rice, such as Ben's Original
