Easy Oyster and Wild Rice Mushroom Stuffing: My Thanksgiving Stuffing Recipe

Easy Oyster and Wild Rice Mushroom Stuffing: My Thanksgiving Stuffing Recipe - A delectable dish served with large poultry - goose, turkey, or duck.

3T Butter

1/2c Wild Rice Mix

2c Chicken Broth

2/3 Loaf White Bread, Stale and diced (can be left out opened overnight)

1 can Condensed Cream of Celery Soup

1 can Oysters - Drained and Diced

1/2c Cleaned, Fresh White Mushrooms

1/4c Diced Fresh Onion

1 Clove Garlic (minced)

1t Poultry Seasoning

In a large saucepan, sautee the wild rice, garlic, poultry seasoning and mushrooms with the butter until rice is a mixture of brown hues. Do not burn. Add the chicken Broth and simmer until rice is tender. Set aside.

In a large bowl, tear or cut the stale bread into small cubes or chunks. Size should be approximately 1/2 inch each piece. Fold in rice mixture, oyster pieces, and unconstituted can of soup. Solution can be used to stuff a goose or turkey or baked on its own as dressing after adding two beaten eggs and spreading the mix in a cake pan. For a cornbread version, substitute cornbread stuffing mix for the bread. Stuffing should be slightly moist when used to stuff the poultry. If it is not, add two tablespoons broth or water.