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Carol's Wild Rice Dressing

Carol's Wild Rice Dressing

Nutrition Facts
  • Makes: 12 servings
  • Prep: 15 mins
  • Soak: overnight
  • Bake: 1 hr 30 mins at 350°F
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  • 1 cup authentic wild rice
  • 6 white bread
  • 1 pound sausage, casings removed
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 cup celery, chopped
  • 1 small can (4 oz) mushroom pieces, drained
  • 1 small can sliced water chestnuts, drained
  • 3 cans (10.5 oz each) Campbells condensed chicken and rice soup


  1. The night before, place uncooked rice in a Dutch oven, just covered with water, and soak overnight. Set bread slices out on a cooling rack to dry.
  2. On the day of, heat oven to 350 degrees . Drain rice in a colander. Cut bread slices into cubes.
  3. In a large skillet, brown sausage over medium-high heat and break into small pieces. Transfer to a large bowl; add onion, celery, mushroom pieces and water chestnuts. Add soup and wild rice; mix gently. Add bread cubes and mix gently.
  4. Pour mixture into a 4-quart covered casserole (or cover dish with foil) and bake at 350 degrees for 11/2 hours.

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