The Christmas season is a great time to make this sweet potato pound cake. The cake has a delicate texture and is light.
| Prep Time: | 10 mins |
| Cook Time: | 1 mins |
| Total Time: | 11 mins |
| Servings: | 12 |
Ingredients
- 1 cup hot water
- 3 cubes chicken bouillon, crumbled
- 1 (6 ounce) package long grain and wild rice, such as Ben’s Original
- 1 ¼ cups cold water, or as needed to cover
- 1 cube chicken bouillon
- 1 cup hot water
- ½ cup butter
- 1 cup chopped celery
- ½ cup chopped green bell pepper
- 1 (5.5 ounce) package seasoned croutons
- 2 teaspoons poultry seasoning
Instructions
- Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.
- Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.
- Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside.
- Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.
- Cover and bake in the preheated oven for 30 minutes.
- Just follow Steps 1 through 5 and stuff the mixture loosely into the cavity of a 12-pound turkey. Cook turkey as directed.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 607 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I dislike traditional stuffing, so I was on the look for something that would be better. This is AMAZING! I have made it exactly as stated, and love how it turned out.
Very easy recipe. Very good as well. My husband loved it! Definitely will make this again!
I made this with a rice/quinoa mix instead of wild rice. I used 1 regular bullion and one low-sodium instead of three total at the start, then 1 more for the second part. I still thought it had more salt than needed, so next time I will use 3 total, two being low-sodium. I also might add some raisins or cranberries for a little sweetness to go with the other flavors. This was GREAT – everyone loved it. Will definitely make a gain!
Doesn’t taste like anything. Dry and lacks flavor. After cooking as directed, I spent an hour or so trying to make it edible for Thanksgiving side dish. Added tons more herbs and spices, dried fruit, nuts, chicken broth, and more but it took so much work I don’t remember it all anymore. Too much trouble, need a recipe that already works.
My rice stayed pretty al dente in this recipe, but the flavor was great. I will try it again, because I preferred the rice flavor over bread or cornbread dressings.
I gave this a low rating because I think it has poor information on ingredients. I used regular wild rice I had, not a 6 oz. box as listed. I think the box they used is a processed rice because mine never got done.
Fantastic! I did omit most of the boullion cubes (used 1) because I added breakfast sausage. Turned out awesome! Thanks!!!
Make this one again…..maybe try unseasoned croutons?
I had high hopes. I love a good stuffing but this one just was NOT it. The wild rice just was too crunchy and stuffing was not meant to be crunchy.
I am also from MN and love wild rice but had never cooked it. Not knowing what to expect I followed the recipie exactly. The wild rice was not even close to being cooked in the time specified. Now I had very dark wild rice which I’m learning takes longer to cook. So needless to say, it turned out terrible but the flavor was good in spite of completely uncooked rice. I plan on making this again and hope to give it a great rating like everyone else.
The BEST stuffing recipe ever! I put it in the crock pot rather than the oven, and its so nice to be able to make it early in the day, then let it cook in the crock pot, which frees up my oven space for other dishes.
This was my first attempt at homemade stuffing and it’s a keeper!!
Lost a start for ugly appearance. Both my husband & his picky daughter went for seconds. I did throw in some chopped carrots for color. Will make again.
Yuck! Don’t know what went wrong – I followed the recipe exactly. The spices were overwhelming and the wild rice tasted funny. I’m from Minnesota and love wild rice, so not sure why this was – can it go bad??? In any case, not a single one of my guests ate more than a bite.
Nice texture with the wild rice. I needed to cook the rice longer than was listed. I made homemade croutons, then decided to double it, so I made up the difference with plain ole dry bread chunks. I used a mixture of homemade broth (frozen from last year) and boullion. There was a tremendous amount of butter, and it was a bit oily, so next time I’ll cut that in half.
Raves all ’round. Was told this was the best stuffing all of my guests had ever had. Only change was to add some red bell pepper in with the green for color. Thank you so much for this recipe!!!
This was a huge hit at our Thanksgiving table. I doubled the recipe, but reduced the amount of bouillon overall. I used celery, onion, asparagus and mushrooms. I also omitted the turkey seasoning and found that the taste was just fine for me, but I don’t like a lot of seasoning so that would be up to personal preference. I will say that my husband salts everything and he loved this dish so…I guess it was ok. I am not the best cook, but I do follow directions well and this turned out great! We will be eating this often with or without turkey.
Great flavor! If you are a fan of wild rice, you should definitely try it. This recipe worked perfectly for my 12.9 lb turkey. I omitted the green peppers (because I didn’t have any) and next time I may add some more croutons and broth for a more “bready” texture.
This was hands down the best stuffing I have ever had. I love wild rice so maybe that is why. My only suggestion would be to cook the wild rice until it busts through the black skin. I cooked 25 minutes but it was a bit too chewy, but at the same time, sooo very tasty. I think the seasoned crutons is very mucgh a secret to incredible stuffing. I will use this recipe every time!
This didn’t taste that great. It was a little bland.
I added 12 ounces of seasoned sausage, 3/4 cup dried cranberries, 1 onion, and 1 apple peeled and chopped and it was really well liked by everyone. You could add any or all of the above ingredients and it would improve the flavor.