Bacon, Cranberry and Mushroom Rice Stuffing
- 4 cups chicken broth
- 1 (16.0-ounce) package organic rice medley
- 6 slices bacon, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 1/4 cup roughly chopped sage
- 1/2 pound white button mushrooms, chopped
- 1 cup whole fresh cranberries
- 2 tablespoons maple syrup
- 1 egg, beaten
Preheat the oven to 350°F.
Bring broth and 1 cup water to a boil in a medium pot.
Add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes.
Fluff with a fork and transfer to a large bowl; set aside.
Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes.
Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes.
Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more.
Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice.
Add maple syrup, egg and bacon and fold together to combine.
Transfer to a 9x13-inch baking dish and bake until hot throughout, about 35 minutes.
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- 4 cups chicken broth
- 1 (16.0-ounce) package organic rice medley
- 6 slices bacon, chopped
- 2 celery stalks, chopped
- 1 yellow onion, chopped
- 1/4 cup roughly chopped sage
- 1/2 pound white button mushrooms, chopped
- 1 cup whole fresh cranberries
- 2 tablespoons maple syrup
- 1 egg, beaten