A perfect dish for the upcoming holidays. This was a big hit last year at the various holiday parties.
Ingredients:
5 c hot water
1 pkg Creamy Wild Rice Soup Mix
2-3 Tbsp Onion Onion Seasoning
2 tsp Garlic Garlic Seasoning
6-8 slices bacon, chopped
1 c diced celery
1 (14 oz) pk unseasoned dry bread cubes
1/2 c dried cranberries
Instructions:
1. In large saucepan or Dutch oven over medium heat, combine first 4 ingredients. Bring to a simmer. Reduce heat and simmer 45 minutes, stirring occasionally.
2. Meanwhile, in large skillet over medium-high heat saute bacon until almost crispy. Add celery and saute until softened and bacon is crispy.3. In large bowl, combine bread cubes, cranberries, bacon mixture and soup. Toss to combine; salt and pepper as desired.
4. Preheat oven to 350 degrees F. Transfer stuffing to a greased 13x9 inch baking dish. Bake, covered, 30 minutes. Remove cover and continue baking 10-15 minutes.
Makes 10-12 servings.
Make Ahead: Prepare through step 3. Cover and refrigerate up to 1 day ahead. Continue with step 4.
Serving Suggestion: Add 3-4 cups cubed leftover turkey before baking for a main dish casserole; drizzle with leftover hot gravy just before serving.
