Description
This comforting Chicken Wild Rice Stuffing Casserole combines toasted sourdough bread cubes, sautéed vegetables, tender chicken, and nutty wild rice in a savory, herb-infused custard base, baked to golden perfection. Perfect as a hearty main or a festive side dish, it offers a delightful blend of textures and rich flavors.
Ingredients
Base
- 7 cups cubed sourdough bread
- 8 tablespoons grass-fed butter
Vegetables & Herbs
- 1 yellow onion, finely chopped
- 2 stalks celery, thinly sliced
- 2 teaspoons dried sage
- 1/2 teaspoon dried rosemary
Liquid & Eggs
- 1 1/2 cups homemade chicken broth
- 2 large eggs
Protein & Grain
- 4 cups cooked cubed chicken
- 1 1/2 cups cooked wild rice
Seasoning
- Salt and pepper to taste (about 2 teaspoons salt recommended)
Instructions
- Toast the Bread: Preheat the oven to 350°F (175°C). Spread the sourdough bread cubes evenly on two rimmed baking sheets. Bake for 15 minutes, stirring once halfway through to ensure even toasting. Remove from oven and transfer the toasted bread cubes into a large mixing bowl to cool.
- Sauté Vegetables and Herbs: While the bread is toasting, melt the grass-fed butter in a large skillet over medium heat. Add the finely chopped onion and thinly sliced celery. Cover the skillet and cook for about 15 minutes until the vegetables are tender. Stir in the dried sage and rosemary and cook for an additional 2 minutes to release their flavors. Scrape the vegetable and herb mixture into the bowl with the toasted bread cubes.
- Mix Custard and Combine Ingredients: In a small bowl, whisk together the homemade chicken broth and the two large eggs until thoroughly combined. Pour this mixture over the bread and vegetable mixture in the large bowl. Stir well to coat the bread evenly. Add the cooked cubed chicken and the cooked wild rice. Season with salt and pepper (approximately 2 teaspoons salt) to taste and mix everything gently but thoroughly to combine.
- Assemble and Bake the Casserole: Transfer the entire mixture into a 13×9-inch baking dish, spreading it evenly. Bake uncovered in the preheated oven at 350°F for 25-35 minutes, or until the casserole is set and the liquid has been absorbed by the bread. Once done, remove from the oven and allow to cool for 10 minutes before serving to let the flavors meld.
Notes
- Using sourdough bread adds a slightly tangy depth to the casserole but any sturdy bread can be used.
- Homemade chicken broth is recommended for richer flavor, but store-bought broth works well too.
- Adjust salt quantity based on the saltiness of your broth and personal preference, but around 2 teaspoons is suggested.
- Allowing the casserole to rest after baking improves texture and flavor melding.
