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Cornbread and Wild Rice Stuffing

cornbread wild rice stuffing 2

CORNBREAD AND WILD RICE STUFFING

Start your NEW healthy (yet very flavorful) tradition this year with this cornbread and wild rice stuffing in place of bland white bread boxed stuffing. The ingredients are VERY healthy, all whole and will make your taste buds SING! This goes perfect with any sauce or gravy that your serve because of the delicate seasonings and minimal sodium content from the “FROM SCRATCH” components… This recipe is also very easy and can be made while preparing the rest of your holiday feast. It can also be made in advance i.e. make the rice, cornbread and stock before hand and just mix and cook the day of your holiday dinner…NOTE: this method is designed to be cooked on its own, never “stuff this” inside the cavity of a your festive bird dinner guest!

SERVES 8… please follow links attached to the ingredients that apply

4 cups cooked organic BLACK WILD RICE

4 cups small crumbled PAN CORNBREAD

1 tsp. fresh micro-planed whole nutmeg

1 tsp fresh ground pink sea salt

2 cups ROASTED CHICKEN STOCK

1/2 cup fresh roasted organic pumpkin seeds for garnish(optional crunch)

In a large mixing bowl, gently stir all the dry ingredients until mixed well, be sure that cornbread is FINE crumbled about same size as the cooked rice when done mixing. Drizzle the roasted chicken stock over the mix and gently stir JUST TO WET but not make large clumps. In a large crock pot on high heat, gently spread mixture into the pot evenly. Cover tightly and allow to cook for 2 hours, stirring gently every 30 minutes. At the 2 hour mark, slightly uncover to allow to vent and continue to cook for 1 more hour, stirring every 15 minutes gently but scrape the golden brown pieces that are sticking to the crock pot –for flavor and color. Turn crock pot off and cover tightly for 30 minutes. Now it is time to serve. You can either put into a large display bowl to serve family style or use a large ice cream scoop(two scoops each) and put into individual clear glass ramekins to serve everyone their own portion, garnished with a single fresh basil leaf or small sage sprig (which I prefer). Optional garnish is fresh roasted organic pumpkin seeds. Guaranteed to be memorable for the years to come!

QUICK TIP: Make STUFFING HASH AND EGGS with the leftovers.

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