BUSHS® Cranberry, Rice and Bean Stuffing Recipe

BUSHS® Cranberry, Rice and Bean Stuffing Recipe

  • 1 (14 ounce) package pre-toasted bread cubes
  • 3 tablespoons butter plus extra to top stuffing
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1/2 red onion, diced
  • 1 cup diced celery
  • 3/4 cup dried cranberries
  • 4 cups low-sodium chicken broth
  • 1 cup wild rice, cooked
  • 2 tablespoons minced fresh sage
  • 2 tablespoons fresh thyme
  • 2 eggs, beaten
  • 2 tablespoons poultry seasoning
  • 1 (16 ounce) can BUSH'S® Dark Red Kidney Beans, drained and rinsed
  • Salt and pepper, to taste
  1. Heat a large skillet; add 2 tablespoons butter and olive oil.
  2. Add onions, celery, and cranberries and cook on medium high heat until soft, about 15 minutes.
  3. Add broth and bring to a boil.
  4. Place toasted bread, rice, and herbs in a large bowl; stir in eggs.
  5. Pour hot liquid mixture into bowl; add poultry seasoning, beans, salt, and pepper and mix.
  6. Grease two 8-inch pans with butter, pour mixture, dot with remaining butter or pan drippings. Bake, covered, for 25 minutes.
  7. Remove foil and bake 10 minutes more or until top is crisp.
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