Recipe Box, Cornbread and Wild Rice Chicken & Mushroom Stuffing

Start with some cooked chicken, grilled, roasted or rotisserie…


Cube cornbread



I used deli cornbread but you can make your own


cornbread and chicken


Saute onions and celery



Saute mushrooms



Make some wild rice, I used Mahatma Long Grain and Wild Rice mix



Add cooked vegetables and chicken to rice



Gently mix in cornbread and add eggs and chicken broth



Season with salt and pepper and a pinch of your favorite herbs



rice and cornbread chicken dressing

Bake until golden and set


cornbread wild rice stuffing

Cornbread & Wild Rice Stuffing with Chicken and Mushrooms

  • Servings: 4-6
  • Difficulty: easy
  • Print

2 cups cooked wild rice

8 oz cornbread, cubed  {about 1/2 of a cornbread 8″ round}

3-4 cups chopped cooked chicken or turkey*

1 cup chicken broth

2 eggs

8 oz sliced mushrooms

1 cup chopped celery

1 onion, chopped

2 cloves garlic, minced

1 T butter

olive oil

salt and pepper

Spray an 8″ square or 2 quart casserole dish with cooking oil spray and add rice

Saute onion in butter and a drizzle of olive oil until very soft and starting to brown, 15-20 minutes.  Add celery and cook until softened.  Add garlic and cook 2 more minutes.  Add to rice in dish.

Saute mushrooms on medium high heat, in the skillet you sauteed the onion and celery, adding more olive oil as needed, until mushrooms are golden.  Add to rice.

Gently toss rice to distribute vegetables.  Add chicken and cornbread.  Season with salt and pepper and carefully fold chicken and cornbread into rice and vegetables.

Beat eggs and stir into chicken broth.  Pour over ingredients.  Cover and refrigerate up to 24 hours.  Bake uncovered at 350 for 45-60 minutes


*you could also substitute ham, bacon or sausage, or omit meat altogether

add rosemary, parsley or your favorite fresh herb

add nuts for additional flavor and texture


You can make this up to 24 hours ahead and bake when ready


cornbread stuffing


Endless possibilities here, make it meatless or change the chicken to leftover turkey or ham, or try sausage or bacon


chicken and mushroom stuffing

The combination of sweet cornbread and savory wild rice makes a heavenly concoction to blend with anything for a delicious and unique stuffing main dish or side dish

Keep this in mind for upcoming holiday menus and leftovers   🍗   🎄

for another printable version of Cornbread and Wild Rice Stuffing with Chicken & Mushrooms click here



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8 Responses to “Recipe Box, Cornbread and Wild Rice Chicken & Mushroom Stuffing”
  1. Mary says:

    This is a recipe for comfort food for me Jenna and ideal for our cooler weather this weekend! I happen to have a Jiffy box of cornbread in the pantry that’s perfect for this too. 🙂

  2. Lynn says:

    This really sounds good Jenna, I like the addition of seasoned rice. Toss in some broccoli and it’s a one dish meal:@)

  3. Delicious recipe! I would add chopped pecans (as you suggest, you can add nuts). I like a little crunch in my cornbread dressings. I’ve never added the rice, so that’s a nice twist and makes a very hearty dressing.

  4. Linda says:

    This looks so good! Love the additions! Comfort food at it’s best!

  5. This is fabulous. I hope you bring it over to Food on Friday. Cheers from Carole’s Chatter

  6. Miz Helen says:

    Hi Jenna,
    I can’t wait to try this dish, I am so ready for some good chicken and dressing! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

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