Wild Rice and Cornbread Stuffing

From Aquarian Caterers of Newtown

Preparation Time: 30 minutes



2 cups cornbread cubes

1 to 1 ½ cups BD Provision’s Wild Rice Pilaf Mix (Bin 1172)

½ cup BD Provision’s Dried Cranberries (Bin 1080)

Two 16-ounce boxes of organic chicken stock

2 tablespoons BD Provision’s Extra Virgin Olive Oil

2 tablespoons butter

¼ cup chopped chestnuts

¼ cup chopped parsley

½ cup chopped sweet onion (for instance, Vidalia)

4 ribs celery, finely chopped



  1. In a large skillet, melt 1-tablespoon butter and olive oil. Add the chopped onion and celery – cook until soft.
  2. Add the chopped chestnuts, cranberries and cornbread cubes to the onion/celery mixture. Add chicken stock a ½ cup at a time to moisten the corn bread mixture.
  3. In a stockpot, cook the BD Provision’s Wild Rice Pilaf Mix as directed. Once done, mix in with the cornbread and then add the chopped parsley and more chicken stock to moisten.
  4. Place the combined ingredients into a baking dish. Sprinkle the remaining butter over the top and bake covered in the oven at 375 degrees for 30 minutes.

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