Thanksgiving Stuffing with Cranberries, Kale, Pecans, and Wild Rice
This Thanksgiving Stuffing with Cranberries, Kale, Pecans, and Wild Rice is packed with lots of mix ins and flavors for a textured holiday dressing. Not soggy and mushy, rice adds texture and flavor. A great fall side dish for Friendsgiving.
Preheat oven to 250°F or warm setting. Cut your bread into 1 inch cubes (12 cups total) and spread out on a baking sheet. Place in the warm oven and bake until the cubes are dry, approximately 45 minutes. Remove from oven and set aside.
Adjust oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes.
Whisk the eggs and stock together in a large bowl. Add the bread cubes, chopped water chestnuts, and onion sage mixture. Toss to combine and pour into the prepared baking dish. Cover with foil.
Bake the stuffing for approximately 35-40 minutes, or until the moisture is absorbed and stuffing is setting.
Remove the foil cover and continue cooking another 15 minutes to crisp up the top. Serve warm.
If using a very soft bread like French bread, be very gentle when cutting to avoid smashing the bread and losing volume. Use a serrated knife and a gentle grasp.A dense bread is recommended as it will hold its shape better and provide more texture.This can be made up through assembly in advance and then refrigerated. Bake when ready to serve.