Posted by: marthabernie | November 9, 2014


It’s the time of year when we start thinking about turkey and stuffing, but I also like to stuff chickens or Cornish game hens in the autumn.  This is a simple recipe that works every time and is a nice change from bread stuffings.


1 – 6 ounce package wild rice

1 – 15 oz can chicken broth

1/4 cup butter

1/2 large onion shredded

1/4 cup sliced mushrooms

1/4 cup thin sliced celery

Wash the wild rice in a fine wire strainer by running cold water over it.  Soak it in water for 3 to 4 hours.  Discard soaking water.  Put chicken broth and enough water to make 4 cups liquid in a heavy saucepan.  Add rice and bring to a boil.  Cover and simmer over low heat for 40 to 50 minutes, until rice is tender.

Melt butter in skillet, add onion and saute until transparent.  Add mushrooms and celery and cook briefly.  Add wild rice and season to taste.  Mix lightly but well before either baking in a dish or stuffing birds.

NOTE:  I have put this stuffing in a baking dish and then placed boneless chicken breast fillets on top, sprinkled chicken with salt, pepper, white pepper and a little onion or galic powder or even beau monde.  Bake until chicken is done.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: