Wild Rice Mushroom Stuffing

From: LuvviLoo

On Oct 24, 2009

I consider myself a very picky stuffing person. THIS recipe is so delicious. I have a family of mushroom lovers, so this recipe was perfect for us. I used Rice a Roni Wild Rice and prepared according to package directions. I used my bread machine to make a 1.5 pound loaf of french bread for the bread crumbs, which I toasted in the oven according to the directions. Fabulous flavor and texture. I used more broth than 1 cup, I'd say more like 3 cups. This recipe was one I'd recommend definitely. Will probably use this every year for our holiday stuffing. Thanks!

From: MarlaM

On Dec 13, 2008

Very good stuffing. I doubled the recipe, but thought that there was too much rice and butter. I will definitely use this recipe again, but will cut the butter and rice in half. I used half whole grain bread and half sourdough. Loved the flavor and texture. I love the addition of pecans, but DH didn't like that, so I'll probably leave them out next time. Thanks for a keeper!

From: karen in tbay

On Oct 14, 2003

MMMMMMM Doubled the recipe and couldn't stop eating it after step 10 - before I even heated through. Found this to be a little moist so will reheat leftovers without a cover.

From: M&Mers

On Oct 13, 2003

Karen, I love wild rice in my stuffing! This recipe is delicious! The only changes I made were using whole wheat bread and adding a pkg of dried porcini mushrooms (after soaking...and the liquid went into the gravy) for a more mushroomy flavor. The texture was perfect...not too wet or dry. Thanks, Karen! M&Mers