Wild Rice, Leek, and Mushroom Stuffing Recipe

Spice up your stuffing this holiday season with LearnToCook.com’s recipe!

Wild Rice, Leek & Mushroom Stuffing
Yield: 8-10 servings


1 cups wild rice, cooked until al dente
3 pounds assorted mushrooms (cremini, shitake, oyster), chopped
½ cup (1 stick) unsalted butter
2 leeks (white and pale green parts), sliced and washed
4 stalks celery, medium dice
3-4 garlic cloves, minced
2 cups dry white wine
1 Tbsp. fresh thyme, chopped
12 cups French-bread baguette, cubed and toasted
4-6 cups chicken stock


Melt butter in heavy large pot over medium-high heat. Add mushrooms and sauté 5 minutes. Add leeks, celery and garlic; sauté an additional 5 minutes. Add wine and thyme and reduce until almost all wine evaporates, stirring occasionally, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead, covered and refrigerated)
In a large bowl, toss corn bread cubes and cooked rice with vegetable mixture and moisten with stock until desired consistency (stuffing will dry as it bakes). Season with salt and pepper.

To bake:
Preheat oven to 350°F. Generously butter a casserole dish and transfer stuffing to fill. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.


Recipe Courtesy of Escoffier School of Culinary Arts

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