Cornbread & Wild Rice Stuffing with Chicken and Mushrooms
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