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Bacon, Cranberry and Mushroom Rice Stuffing

Serves 8
Time 1 hr 10 min
This delicious alternative to bread-based stuffing is made with an aromatic rice medley and is flavored with bacon, mushrooms and colorful tart cranberries balanced by a sweet touch of maple syrup.
Special Diets:
Ingredients
  • 4 cups chicken broth
  • 1 (16-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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 cups chicken broth
  • 1 (16-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