Locally Owned, Organically Grown

Wayne’s Wild Rice Stuffing


  • 1/2 cup raw wild rice,
  • 6 cups of bread cubes,
  • 1 medium onion
  • 2-3 stalks celery
  • 2 cups mushrooms
  • 1/2 cup craisins
  • 1 package chopped chestnuts
  • 1 Tbsp rubbed sage, or more
  • 1/2 cup slivered almonds
  • fresh parsley
  • salt and pepper
  • Enough chicken broth to moisten bread cubes well




  1. Simmer Wild Rice in water until cooked
  2. Bake bread crumbs at 300 degrees oven until dry
  3. Saute onion, celery and mushrooms with butter until tender, add salt & pepper to taste. Add sausage or cubed winter squash to change things up.
  4. In a large bowl, combine cooled bread cubes, wild rice & veggie mixture.
  5. Add remaining ingredients
  6. Put stuffing in casserole dish, put little butter pats on top.
  7. Bake at 350 degrees, covered for 30-40 minutes.
  8. Uncover for the last 5-10 minutes if you like the top crusty.
  9. Enjoy!
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