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Crockpot Wild Rice Stuffing with Cranberries

URL: https://www.wellplated.com/crock-pot-stuffing/

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 ribs celery, finely sliced
  • 16 ounces cremini baby bella mushrooms, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups uncooked brown and wild rice blend, rinsed and drained
  • 5 ½ cups low sodium chicken broth or vegetable broth
  • ⅔ cup reduced sugar dried cranberries
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • ½ cup slivered almonds, toasted

Instructions

  1. Sauté the onions and celery in olive oil until softened.
  2. Add the mushrooms and cook until soft and liquid evaporates.
  3. Stir in salt and pepper, then set aside.
  4. In a slow cooker, combine the wild rice blend and sautéed vegetables.
  5. Pour in the broth and stir gently.
  6. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours until rice is tender.
  7. Turn off the slow cooker and stir in cranberries, sage, and thyme.
  8. Let stand for 10 minutes, then top with toasted almonds before serving.

Nutrition Facts (estimated)

Servings
12
Calories
218
Total fat
6g
Total carbohydrates
38g
Total protein
7g
Sodium
20mg
Cholesterol
0mg

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