Uncle Ben’s Wild Rice Stuffing Recipe

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

Uncle Ben’s Wild Rice Stuffing Recipe

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• Author: Mavis Butterfield

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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

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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.

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Notes

This recipe makes about a 9×13 pan worth of stuffing.