Ingredients
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
Directions
- 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.
Note
Created for BUSH'S(R) Beans by Jennifer Carden, chef, author of 'The Toddler Cafe,' and mom.
For more kid-friendly vegetable recipes, visit www.VegetableWithMore.com
Pair this Recipe
NUTRITION
INFORMATION
Servings
Per Recipe: 8
Amount Per
Serving
Calories: 416
Total Fat: 12.2g
Cholesterol: 60mg
Sodium: 931mg
Total Carbs: 63.5g
Dietary Fiber: 7.9g
Protein: 13.2g
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