“We like rice stuffing better than bread stuffing with our turkey. I've been making stuffing this way for years by the "eyeball method," but now Cooking Light gives us an actual recipe!”
READY IN:
1hr 25mins
SERVES:
12
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes.
  2. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes.
  3. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.
  4. Serve or stuff your turkey or chicken.

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