Slow Cooker Sourdough and Wild Rice Stuffing

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* Exported from MasterCook *

 

Slow Cooker Sourdough and Wild Rice Stuffing

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 cups cubed sourdough bread

3 cups vegetable broth or vegetarian " chicken "

broth

1/2 cup uncooked wild rice

1/3 cup dried porcini mushroom pieces

3 medium celery stalks -- chopped (1 1/2 cups)

1 medium onion -- chopped (1/2 cup)

1/4 cup chopped fresh parsley

1/4 cup butter or margarine -- melted

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/2 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup vegetable broth or vegetarian " chicken "

broth

 

Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or

baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.

 

Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker.

Cover and cook on high heat setting 3 hours.

 

Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread

cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low

heat setting 4 hours to 4 hours 30 minutes.

 

 

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Per Serving (excluding unknown items): 203 Calories; 6g Fat (26.6% calories from

fat); 6g Protein; 32g Carbohydrate; 3g Dietary Fiber; 11mg Cholesterol; 829mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 1 Fat.

 

NOTES : Simplify your holiday cooking with an easy-on-the-cook slow cooker

stuffing.

 

Recipe From www.bettycrocker.com

Nutr. Assoc. : 5757 5439 1651 904544 0 0 0 0 3091 3159 0 0 0 5439