My mother in law’s wild rice stuffing recipe.
I promised to share this recipe with you and well, here it is! And just in time for the big meal next week.
She said she came across the recipe a long, long time ago on the back of a box of an Uncle Ben’s rice and she’s been making her version {with a few add-ins} ever since.
I thought it was hilarious because I’ve found some of my favorite recipes that way too.
In fact my grandmother had an entire recipe box FULL of recipes she had collected from the back of boxes and newspaper clippings.
Maybe people didn’t buy as many cookbooks back then. Or maybe there weren’t as many published as there are today. Who knows.
My mother in laws stuffing. It was different and delicious and packed full of goodness I tell you.
Did I mention it’s made with an entire stick of butter? Yes, yes it is. Everybody knows all the good stuff has a stick of butter in it.
Luckily this recipe feeds a crowd. 😉
Side dishes. Thanksgiving and Christmas dinners are always about the side dishes.
It’s hard to believe the big day is only a week away. Where did the time go?
~Mavis
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Uncle Ben’s Wild Rice Stuffing Recipe
Ingredients
{1} 6.2 oz box Uncle Ben’s Long Grain & Wild Rice Mix
1 ½ cups sliced celery
1 ½ cups sliced mushrooms
¼ pound of butter
1 cup hot water
4 ounces jarred red peppers, chopped
5 ounces canned, peeled water chestnuts, chopped
½ cup parsley, chopped
8 ounces herbed stuffing mix
Salt and pepper to taste
Instructions
Cook Uncle Ben’s Long Grain & Wild Rice Mix as directed on the package.
While the rice is cooking, saute the celery and mushrooms in butter until tender, about 4 minutes.
Add stuffing mix, roasted red peppers, parsley and water chestnuts to the pot along with hot water.
Stir until combined. Add rice, stir until combined. Add a little salt and pepper if you’d like.
Keep warm until ready to serve.
Notes
This recipe makes about a 9×13 pan worth of stuffing.
Sue says
Looks delicious–thank you for the family recipe!
Can this go in the oven to stay hot while other sides are being prepped?
I’m guessing foil over the top, at…300 degrees F? 325 F?
Mavis Butterfield says
I usually keep my side dishes warm in a 200 degree oven.
wendy panozzo says
This looks delicious and a nice variation from the typical stuffing. have you ever added hot chicken broth instead of water? Added onions to the mix? I can see it is a very adaptable recipe.
Mavis Butterfield says
Both of those additions sound good. I agree, it’s a very adaptable recipe.
LAFn says
Looks like a good one. Thanks. Will try.
Cookbooks will go the wayside (IMO) due to online availability of recipes…
That said, I’d rather have lots of cookbooks because the ads that go along with getting online recipes is visual out-of-control pollution. Also, I foresee a time when will we have to pay to access them?
Thanks for posting.
Denise says
I;m a cookbook collector, not sure how many I have but suffice it to say I could open a book store with all my cookbooks and all of the rest of my books. Anyway, I love to sit and read a real cookbook, dreaming of the meals I am going to cook for my family and friends. The only thing I really appreciate in online recipes is the comments from other cooks with their suggestions.
Denise says
I’m going to try this with dried wild rice. I have an abundance and I like to cook from the pantry as much as possible. Any suggestions?