Cornbread Wild Rice Stuffing

Stuffing is always a crowd pleasers on Thanksgiving Day. Recipe developer and chef, Mary Jane Miller stopped by to make Cornbread Wild Rice Stuffing.

Cornbread Wild Rice Stuffing

Makes 12 servings

8 cups chicken bone broth
2 cups wild rice
4 strips bacon, chopped
2 cups chopped onion
1 cup chopped celery
8 ounces chopped mushrooms
2 tsp. salt
1/2 tsp. ground pepper
1/4 cup chopped fresh parsley
2 tsp. crushed sage
1 recipe cornbread*, crumbled (about 8 cups)
3/4 cup butter, melted

Heat oven to 375 degrees F. Grease a 9×13 inch pan.
In a large saucepan combine 6 cups broth and rice. Bring to a boil, reduce heat and simmer, covered, 45 to 55 minutes or until rice is tender. If there is extra liquid in the pan, drain, reserving broth in a measuring cup, and transfer rice to a large mixing bowl.
Meanwhile, in a medium skillet cook bacon until crisp. Add bacon to rice. Remove all but 2 Tbsp. of bacon fat from skillet. (save for another use) Add onion, celery, and mushrooms to skillet and cook until tender, about 5 minutes. Season with salt and pepper. Add to rice mixture.
Add salt, pepper, parsley, sage, and cornbread to rice mixture and toss to mix well. Drizzle butter and 2 cups of broth over all. Toss to combine. Taste and adjust seasoning with salt and pepper. Spoon into prepared dish and bake 20 minutes or until well browned.

*Bacon Cornbread

4 eggs
3 cups buttermilk
1/4 cup melted bacon fat (or melted butter)
3 cups yellow cornmeal
1 cup all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 Tbsp. sugar
2 tsp. salt

Heat oven to 375 degrees F. Grease a 9×13-inch pan.

In a large bowl, whisk together eggs, buttermilk, and bacon fat. Stir in remaining ingredients stirring just enough to combine. Pour into prepared dish and bake 30 minutes or until it is golden brown and toothpick inserted comes out clean.

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