- 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
- Heat a large skillet; add 2 tablespoons butter and olive oil.
- Add onions, celery, and cranberries and cook on medium high heat until soft, about 15 minutes.
- Add broth and bring to a boil.
- Place toasted bread, rice, and herbs in a large bowl; stir in eggs.
- Pour hot liquid mixture into bowl; add poultry seasoning, beans, salt, and pepper and mix.
- Grease two 8-inch pans with butter, pour mixture, dot with remaining butter or pan drippings. Bake, covered, for 25 minutes.
- Remove foil and bake 10 minutes more or until top is crisp.