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Slow-Cooker Sourdough and Wild Rice Stuffing
Slow-Cooker Sourdough and Wild Rice Stuffing
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Prep Time:
30 minutes
Total Time:
8 hours 15 minutes
Effortless slow cooker stuffing for stress-free holiday meals.
Ingredients:
  • 8 cups cubed sourdough bread
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 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 Progresso™ chicken broth
Instructions:
  • Preheat oven to 300°F. Arrange the bread cubes in a large roasting pan or baking pan in a single layer. Bake for 10 to 15 minutes until they are lightly toasted; then set them aside.
  • In a 4- or 5-quart slow cooker, combine 3 cups of broth, wild rice, and mushrooms. Cook covered on high heat for 3 hours.
  • Combine all ingredients except for 3/4 cup of broth with the wild rice mixture. Mix in the bread cubes. Pour the remaining 3/4 cup of broth over the bread mixture and gently toss to combine. Cover and cook on low heat for 4 to 4.5 hours. Please note that this recipe was tested in slow cookers with heating elements in the side and bottom of the cooker. Adjust layering and temperature settings accordingly for slow cookers with a heated base only, following the manufacturer's instructions.

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