Wild Rice ‘N’ Bread Dressing

Name: Wild Rice ‘N’ Bread Dressing
Ingredients: 3/4 cup chopped celery; 2/3 cup chopped onion; 2/3 cup chopped carrot; 1/3 cup vegetable oil; 3 tablespoons dried parsley flakes; 4 teaspoons chicken bouillon granules; 1 teaspoon garlic powder; 1 teaspoon dried marjoram; 1 teaspoon dried rosemary, crushed; 1 teaspoon rubbed sage; 1/2 teaspoon pepper; 1/4 teaspoon poultry seasoning; 2 cups chicken broth; 8 cups day-old bread cubes; 3 cups cooked wild rice

15 ingredients

3 steps

Ingredients

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Directions

1

In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through.
2

In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish.
3

Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.