Carol's Wild Rice Dressing

Carol's Wild Rice Dressing
Servings: 12 Prep 15 mins Soak overnight Bake 350°F 1 hr 30 mins


  • 1 cup authentic wild rice
  • 6 white bread
  • 1 pound sausage, casings removed
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 cup celery, chopped
  • 1 small can (4 oz) mushroom pieces, drained
  • 1 small can sliced water chestnuts, drained
  • 3 cans (10.5 oz each) Campbell's condensed chicken and rice soup

Make It

1. The night before, place uncooked rice in a Dutch oven, just covered with water, and soak overnight. Set bread slices out on a cooling rack to dry.

2. On the day of, heat oven to 350 degrees . Drain rice in a colander. Cut bread slices into cubes.

3. In a large skillet, brown sausage over medium-high heat and break into small pieces. Transfer to a large bowl; add onion, celery, mushroom pieces and water chestnuts. Add soup and wild rice; mix gently. Add bread cubes and mix gently.

4. Pour mixture into a 4-quart covered casserole (or cover dish with foil) and bake at 350 degrees for 11/2 hours.