Ingredients Jump to Instructions ↓

  1. 4 1/2 cups water

  2. 4 teaspoons Vegetable Redi-Base

  3. 1 bay leaf

  4. 3/4 cup wild rice

  5. 3/4 cup long-grain white rice

  6. 3 tablespoons butter

  7. 2 cups chopped cooked ham

  8. 1 1/2 cups chopped onions

  9. 1 1/2 cups chopped celery with leaves

  10. 1 bunch collard greens, sliced

  11. 2 teaspoons dried marjoram

  12. 3 cups dried bread cubes

  13. 1 cup pecans, toasted and chopped

  14. 1/4 teaspoon ground nutmeg

  15. 3 large eggs, beaten

Instructions Jump to Ingredients ↑

  1. Bring 3 cups water, 3 teaspoons Vegetable Redi-Base and bay leaf to a boil in medium saucepan. Stir in wild rice; reduce heat to low, cover and cook 30 minutes. Stir in white rice; cover and cook until both are tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl. Discard bay leaf. Melt butter in large Dutch oven over medium heat. Add ham, onions and celery and saute until onions are tender, about 10 minutes. Add Collard greens and marjoram and saute until greens wilt, about 3 minutes. Add mixture to rice. Mix in bread cubes, pecans, beaten eggs and nutmeg. Mix together remaining 1 1/2 cups water and 1 teaspoon Vegetable Redi-Base and add to stuffing for more moisture. Bake stuffing, covered, in a well-greased baking pan for about 30 minutes at 375°F (190°C). Enjoy!


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