Sides
Crockpot Wild Rice Stuffing
Description
When oven space is a hot commodity, it’s time to call in Crockpot Wild Rice Stuffing! A hearty, savory stuffing made with wild rice, cranberries, mushrooms, and almonds for crunch, it’s a refreshing twist on the same old stuffing and can pair well with a wide variety of your favorite mains.
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
Directions
- In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
- In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
- Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.
