This recipe is part of the Thanksgiving series 2013. For more info on that series, you can check it out here. Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.
Is this dressing? Or stuffing? That is sometimes a hot issue, so you can call it either one you like. We don’t judge around here.
This is kind of a full meal to me. In fact, when I made it we ate this for like a week. Because it makes a lot of delicious food. My favorite way to eat it is still slathered in gravy.
My tips and tricks used in this recipe:
- I harness the power of the crock pot in this recipe. It means you are hands off, and also it frees up precious oven space. If you are hosting yourself, or going to someone’s house, I loooove the idea of using the crock pot. All you need is an outlet and you will be able to keep this dish warm.
- Wild rice has a great texture, so even after slow cooking it it has some chew to it, which I love in stuffing
- I saute the veggies before throwing them in the crock pot because in my testing of this recipe I found this worked best so they are not crunchy when the rice is done
- 2 cups Wild Rice
- 4 cups Mushroom Broth (you can sub for veggie)
- 6 leaves fresh Sage
- 1 tablespoon EV Olive Oil
- 2 medium Onions
- 6 ribs Celery
- 8 oz Mushrooms, sliced (about 3 cups)
- 5 cloves Garlic (diced)
- 1 teaspoon fresh Thyme (about 4 sprigs)
- Salt and Pepper
- In the crock pot add the wild rice, mushroom broth, and sage – turn on low
- In a large pan add the oil, onions, celery, mushrooms, garlic and thyme
- Saute on medium-high for about 10 minutes, the veggies should soften and start to get some color, season well with salt and pepper
- Once ready add the veggies to the crock pot and cook on low for about 4 hours, (check at about 3 and a half – everyone’s crock pot is a little different) when it’s done the broth should all be absorbed, and the rice tender
- Season well – I needed to add a good amount of salt and pepper