I don’t know about you, but I just can’t get enough stuffing (dressing?) at Thanksgiving. I love all of the different components of the feast eaten together. So by the time I’ve had a bit of each, I’m already full. No more room for stuffing.
Well, I’ve got the solution in this casserole: an entree made from stuffing! It’s got carbs, protein, and fat all in one dish. That way I get to enjoy an entire meal of my favorite Thanksgiving side.
Chicken Wild Rice Stuffing Casserole Ingredients:
The list of ingredients is actually relatively short. Which is kind of ironic considering how many ingredients go into store-bought stuffing mix. You would think that you’d need a slew of ingredients to replicate that signature stuffing flavor. But this chicken wild rice stuffing casserole only calls for 10 ingredients (if you don’t count salt and pepper): chicken, chicken broth, wild rice, bread, butter, eggs, rosemary, sage, onion, and celery!
By the way: this would make a great Thanksgiving leftover meal! Replace the chicken with leftover turkey. Use any juices from cooking the Turkey in place of the broth. You could even use up dinner rolls for the bread!
How to Make Chicken Wild Rice Stuffing Casserole:
To make, begin by slicing the bread into cubes. Divide them between two rimmed baking sheets and toast in a 350° F oven for 15 minutes. Set aside to cool slightly.
Whisk together the chicken broth and eggs.
Saute the onion, celery, and spices in the butter. Add these along with the dried bread cubes to a large bowl. Pour the chicken broth mixture on top and toss well to combine.
Add the chicken and wild rice and stir again. Season to taste with salt and pepper. I added 2 teaspoons of unrefined sea salt to mine. Keep in mind that the saltiness of your broth will affect the final saltiness of the dish.
Pour the whole mixture into a baking dish and bake, uncovered, for 25-35 minutes, or until the bread has absorbed the broth.
You could serve this as a hearty Thanksgiving side dish, or as a seasonal entree. BTW: I like to put lots of grass-fed butter on top. A bit with each bite is delightful.
- Dried cranberries for a bit of tang and sweetness. Apple would also be lovely.
- Toasted sliced almonds for crunch and nuttiness.
- A white gravy for creaminess.
- Sausage for extra flavor and protein.
- Bacon if you want to go all-out crazy.
Are you as
obsessed in love with stuffing as I am? If not, which is your favorite Thanksgiving side?
Chicken Wild Rice Stuffing Casserole
This stuffing casserole only calls for 10 simple ingredients. It's like Thanksgiving in a dish!
- 7 cups cubed sourdough bread (see note)
- 8 tablespoons grass-fed butter
- 1 yellow onion, finely chopped
- 2 stalks celery, thinly sliced
- 2 teaspoons dried sage
- 1/2 teaspoon dried rosemary
- 1 1/2 cups homemade chicken broth (see note)
- 2 large eggs
- 4 cups cooked cubed chicken
- 1 1/2 cups cooked wild rice
Preheat oven to 350 degrees F. Place bread cubes on 2 rimmed baking sheets. Bake in preheated oven for 15, stirring once. Remove from oven and place in a large bowl to cool.
Meanwhile, as the bread is toasting, melt the butter in a large skillet over medium heat. Add the onion and celery. Cover and cook until tender, 15 minutes. Add the sage and rosemary and cook for 2 more minutes. Scrape everything in the skillet over the bread cubes in the bowl.
In a small bowl, whisk together the chicken broth and eggs. Pour over the bread mixture and mix until well combined. Add the chicken and wild rice. Season to taste with salt and pepper (I used 2 teaspoons of salt - see note) and stir well to combine.
Scrape everything into a 13x9-inch baking dish. Bake, uncovered, in preheated oven for 25-35 minutes, or until the bread has absorbed the broth. Cool 10 minutes before serving.
*You can use non-sourdough bread instead of the suggested sourdough if you prefer (or if it's what you have on hand). This could be a great way to use up leftover dinner rolls from Thanksgiving!
* Here is my recipe for Homemade Chicken Broth.
*The amount of salt you need will depend on how salty your chicken broth is. I used homemade, so 2 teaspoons of salt was about right. If you use store-bought broth, you might want to decrease that amount unless you like a really salty dish. 🙂