[ from our recipe archives] CROCKPOT WILD RICE STUFFING

[Guest guest]

This delicious sounding recipe is from our group's

recipe archives and was originally shared by Tomi

back in March of 2001. Please excuse the bold

caps, but I reposted it as it originally was sent by Tomi.

 

CROCKPOT WILD RICE STUFFING By Tomi Peterson

 

1 C. MIXED WILD RICE (LIKE LUNDBERG BRAND)

½ PACKAGE ONION SOUP MIX

1 CAN CAMPBELLS CREAM OF MUSHROOM SOUP

WITH ROASTED GARLIC

1 4 O.Z. CAN MUSHROOMS DRAINED

1 PEELED CUBED SWEET POTATO

1 TB. ROASTED GARLIC

1/3 C. CHOPPED ONIONS

ABOUT 3/4 C. VEGGIE BROTH

1/3 C. DRIED CRANBERRIES

1 tsp. RUBBED SAGE OR 1 TB. MINCED FRESH SAGE

1 tsp. POULTRY SEASONING

FRESH GROUND PEPPER

 

1/3 C. CHOPPED TOASTED PECANS

 

PLACE ALL INGREDIENTS EXCEPT PECANS IN CROCKPOT.STIR WELL TO MIX.

COOK ABOUT 6-8 HOURS. CHECK HALFWAY THRU COOKING

IT MIGHT NEED A LITTLE MORE BROTH.

DEPENDING ON YOUR CROCKPOT IT MIGHT TAKE A LITTLE

LONGER THAN 6 HOURS.

 

PLACE IN SERVING BOWL AND TOP WITH TOASTED

CHOPPED PECANS.

 

Recipe by Tomi Peterson