Wild Rice Stuffing Bake

Name: Wild Rice Stuffing Bake
Ingredients: 1/2 cup chopped celery; 1/3 cup chopped onion; 3 tablespoons butter; 1 egg; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1/2 cup chicken broth; 1 tablespoon minced fresh parsley; 1/2 teaspoon poultry seasoning; 1/4 teaspoon salt; 1/8 teaspoon pepper; 3 cups day-old bread cubes; 1-1/2 cups cooked wild rice

12 ingredients

2 steps

Ingredients

1/2 cup chopped celery
1/3 cup chopped onion
3 tablespoons butter
1 egg
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 tablespoon minced fresh parsley
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups day-old bread cubes
1-1/2 cups cooked wild rice

Directions

1

In a large skillet, saute celery and onion in butter until tender. In a large bowl, combine the egg, soup, broth, parsley, poultry seasoning, salt and pepper. Add the celery mixture, bread cubes and rice.
2

Spoon into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or a thermometer reads 160°.