McCormick Gourmet Herb Mushroom and Wild Rice Stuffing
Recipe - The Fresh Grocer - Corporate
McCormick Gourmet Herb Mushroom and Wild Rice Stuffing
Prep Time10 Minutes
Servings8
Cook Time35 Minutes
Calories267
Ingredients
1/2 stick butter
2 cups sliced mushrooms
1 cup chopped celery
1 cup chopped onion
1 tsp McCormick Gourmet Organic Poultry Seasoning
1 tsp McCormick Gourmet All Natural Flat Leaf Parsley
1 tsp McCormick Gourmet Organic Sage Leaves
1/4 tsp Salt
1/4 tsp McCormick® Coarse Ground Black Pepper
4 cups cooked wild rice
2 cups dry unseasoned bread cubes
1 cup chicken stock
Directions
1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings
2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add chicken stock; toss gently until well mixed. Spoon into 13x9-inch baking dish; cover
3. Bake 30 minutes or until heated through and lightly browned
Nutritional Information
- 8 g Total Fat
- 17 mg Cholesterol
- 1073 mg Sodium
- 42 g Carbohydrates
- 4 g Fiber
- 9 g Protein
10 minutes
Prep Time
35 minutes
Cook Time
8
Servings
267
Calories
Shop Ingredients
Makes 8 servings
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
Rosa Mushrooms - Marinated, 9.75 oz, 9.75 Ounce
$4.89$0.50/oz
Organic Celery Hearts, 1 each, 1 Each
$3.49
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
McCormick Poultry Seasoning, 0.65 oz, 0.65 Ounce
On Sale!
$2.99 was $4.49$4.60/oz
Goodness Gardens Farm Fresh Italian Parsley, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
Not Available
Morton Coarse Kosher Salt, 48 oz, 48 Ounce
$3.99$0.08/oz
McCormick Coarse Ground Black Pepper, 3.12 oz, 3.12 Ounce
$6.59$2.11/oz
Rice Dream Organic Original Classic Rice Drink, 32 fl oz, 32 Fluid ounce
$3.49$0.11/fl oz
Stove Top Stuffing Mix for Chicken, 6 oz, 6 Ounce
$3.29$0.55/oz
College Inn 100% Natural Unsalted Chicken Stock, 32 oz, 32 Ounce
$3.99$0.12/oz
Nutritional Information
- 8 g Total Fat
- 17 mg Cholesterol
- 1073 mg Sodium
- 42 g Carbohydrates
- 4 g Fiber
- 9 g Protein
Directions
1. Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add mushrooms, celery and onions; cook and stir 5 minutes. Stir in seasonings
2. Mix rice and bread cubes in large bowl; stir in vegetable mixture. Add chicken stock; toss gently until well mixed. Spoon into 13x9-inch baking dish; cover
3. Bake 30 minutes or until heated through and lightly browned