It's time to start a new tradition with Art's southern twist on savory stuffing.
Servings: Makes 8 servings
  • 1 1/2 cup wild rice , rinsed and drained
  • Salt and freshly ground pepper
  • 3 tablespoons butter
  • 3 ribs celery with leaves, finely chopped
  • 2 medium onions finely chopped
  • 1 clove garlic
  • 3 cups store-bought cornbread stuffing mix or Classic Southern Cornbread , crumbled
  • 3 cups homemade or canned chicken broth , heated
  • 3 tablespoons minced fresh parsley
  • Directions
    In a 3-quart saucepan, bring 3 cups water to a boil. Stir in wild rice and 1 teaspoon salt. Return to a boil, cover, and simmer over low heat 50 minutes. Drain in a large coarse sieve.

    In a 12-inch skillet over medium heat, melt butter. Add celery, onions and garlic; sauté, stirring, for 10 minutes or until softened. Add cooked wild rice and stuffing mix or cornbread; heat through, stirring. Add broth, parsley and salt and pepper to taste. Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil. (Dressing may be prepared up to 6 hours ahead and refrigerated.)

    Bake until heated through, about 30 minutes. Serve hot.


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