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Recipe Box, Cornbread and Wild Rice Chicken & Mushroom Stuffing

the Painted Apron

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

Cube cornbread

I used deli cornbread but you can make your own

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

Bake until golden and set

Print

Cornbread & Wild Rice Stuffing with Chicken and Mushrooms

Course Main Course
Cuisine American
Keyword Chicken and wild rice casserole, cornbread and wild rice stuffing with chicken and mushrooms, stuffing casserole
Prep Time 30 minutes
Cook Time 50 minutes
Servings 5

Ingredients

  • 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

Instructions

  • 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

Notes

Variations
*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

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

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   🍗   🎄

Enjoy!

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