Wild Rice Stuffing with Cranberries
Ingredients
-
8
ounces
bacon
-
1
medium
yellow onion, chopped
-
3
stalks
celery, chopped
-
2
tablespoons
Italian seasoning
-
½
cup
minced fresh parsley
-
½
teaspoon
sea salt
-
½
teaspoon
freshly ground black pepper
-
2
medium
Granny Smith apples, cored and chopped
-
1
tablespoon
freshly squeezed lemon juice
-
2
cups
wild rice, cooked
-
1
cup
dried cranberries
-
½
cup
chicken broth
Instructions
- Preheat the oven to 350° F and spray a casserole dish with cooking spray.
- Cook the bacon in a large skillet over medium-high heat until browned, then crumble it and transfer to a large bowl, reserving the drippings.
- Add the chopped onion and celery to the pan and cook until tender, about 8 minutes.
- Sprinkle the mixture with Italian seasoning, parsley, salt, and pepper, then transfer to the bowl with the bacon.
- If needed, add oil to the pan and cook the chopped apples for about 5 minutes, then stir in the lemon juice and transfer to the bowl with the onions.
- Stir in the cooked wild rice, dried cranberries, and chicken broth until well combined, then transfer to the prepared casserole dish and cover with foil.
- Bake in the preheated oven for 20 minutes and serve warm.
Nutrition Facts (estimated)
Servings
12
Calories
174
Total fat
1g
Total carbohydrates
35g
Total protein
8g
Sodium
524mg
Cholesterol
0.2mg
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