Slow Cooker Sourdough and Wild Rice Stuffing

Simplify your holiday cooking with an easy-on-the-cook slow cooker stuffing.

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( 16 Ratings)

16 Ratings

5 Stars 56%

4 Stars 19%

3 Stars 25%

2 Stars

1 Stars

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Prep Time 30 min
Total Time 8 hr 15 min
Servings 12

Ingredients

8: cups cubed sourdough bread

3: cups Progresso® chicken broth (from 32-oz carton)

1/2: cup uncooked wild rice

1/3: cup dried porcini mushroom pieces

3: medium celery stalks, chopped (1 1/2 cups)

1: medium onion, chopped (1/2 cup)

1/4: cup chopped fresh parsley

1/4: cup butter or margarine, melted

1: teaspoon dried basil leaves

1: teaspoon dried thyme leaves

1/2: teaspoon ground sage

1/2: teaspoon salt

1/4: teaspoon pepper

3/4: cup Progresso® chicken broth

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Directions

1 Heat oven to 300ºF. Spread bread cubes in single layer in large roasting pan or baking pan. Bake 10 to 15 minutes or until lightly toasted; set aside.
2 Place 3 cups broth, the wild rice and mushrooms in 4- or 5-quart slow cooker. Cover and cook on high heat setting 3 hours.
3 Add remaining ingredients except 3/4 cup broth to wild rice mixture. Add bread cubes. Pour 3/4 cup broth over bread mixture; toss gently. Cover and cook on low heat setting 4 hours to 4 hours 30 minutes.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.