Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 | (16 oz) loaf Hy-Vee bakery Italian bread | |
| 1 | (32 oz) container Hy-Vee low-sodium chicken broth | |
| ¼ c. | Hy-Vee unsalted butter, melted | |
| 2 tsp. | poultry seasoning | |
| 1 c. | cooked wild rice | |
| 1 | (8 oz) can Hy-Vee sliced water chestnuts, drained and chopped | |
| 1 lbs. | ground pork sausage, browned and drained |
Directions
- Preheat oven to 250 degrees.
- Cut bread into 1/2-inch cubes. Bake, stirring often, until bread is dried out, about 40 minutes. Transfer to a large bowl.
- Increase oven temperature to 350 degrees.
- Whisk together chicken broth, butter and poultry seasoning. Pour over bread cubes and toss until bread is evenly moistened. Stir in rice, water chestnuts and sausage and place in a 2-quart casserole dish sprayed with non-stick cooking spray.
- Bake, uncovered, for 40 minutes or until golden brown.
Recipe Source:
Hy-Vee Seasons Holiday Entertaining Cookbook.