Corn and Mushroom Stuffing
Ingredients
- 1/2 cup wild rice (see note) ⓘ
- 2 1/2 cups water ⓘ
- 12 ounces firm-textured white or whole wheat bread ⓘ
- 5 to 6 tablespoons unsalted butter or vegetable oil ⓘ
- 2 cups chopped onions ⓘ
- 12 ounces fresh mushrooms, chopped ⓘ
- 2 cups corn kernels, preferably freshly cut from the ear ⓘ
- 1 teaspoon dried thyme ⓘ
- 1/2 cup chopped parsley ⓘ
- Salt and freshly ground black pepper to taste ⓘ
- Cayenne pepper to taste ⓘ
Instructions
- Bring wild rice and water to a boil in a saucepan.
- Cover and simmer until tender, about 30 minutes, and water is absorbed.
- Set aside.
- Place the bread on a baking sheet in a barely warm oven and dry about 30 minutes.
- Remove crusts and cut into 1/2-inch cubes.
- Heat the butter or oil (or a combination) in a heavy skillet.
- Saute onions until golden.
- Add mushrooms and increase heat to high.
- Saute, stirring, until mushrooms are tender and beginning to brown, and most of the liquid has evaporated.
- Stir in corn, thyme, wild rice and bread.
- Cook over medium heat until the bread is moistened.
- The mixture should be barely damp, not soggy.
- Stir in parsley, season with salt, pepper and cayenne and set aside.
Nutrition & Diet Analysis (per serving)
586
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).