Wild Rice Stuffing Cups: a delicious twist on a the classic Thanksgiving stuffing casserole. Turkey, Wild Rice soup and cranberries make this a family favorite!
This post is brought to you by Tastefully Simple. All opinions are mine.
For the past few years I have been put on stuffing duty for Thanksgiving day. My husband and I bring a turkey, stuffing and pie. It’s just what has always been done 🙂 My family had been used to store bought stuffing up until the first day I made homemade stuffing. Which is actually funny because my mom doesn’t “DO” store bought but for whatever reason store bought stuffing was just an exception. Now my homemade version has become a family favorite! I never really knew how easy stuffing was to make until I tried it. The other day I decided to try my own version of Tastefully Simples Creamy Wild Rice Stuffing and made them individual cups. These wild rice stuffing cups are perfect for portion control and for the kids! I think these could be a really fun stuffing recipe for Thanksgiving day and would really compliment Tastefully Simples Thanksgiving Entertaining Recipes and Ideas. They would also be great recipe to use your leftovers. I added some leftover turkey to my stuffing mix before baking and it was delicious!
The true winner of this recipe is the Creamy Wild Rice Soup Mix. It’s like the secret ingredient you don’t realize is there but would certainly miss it if it wasn’t. It adds a nice creamy flavor to the stuffing. I didn’t end up using the whole batch of soup so I will be able to enjoy some of the soup at a later time.
You can omit the leftover turkey but it instantly makes these cups into a meal. You can even add a dollop of mashed potatoes and a drizzle of gravy to the top.
The dried cranberries add a touch of sweetness and the bacon adds a hint of salt. Yum!
- 5 cups water
- 1 package Creamy Wild Rice Soup Mix
- 2-3 tablespoons Onion Onion™ Seasoning
- 2 teaspoons Garlic Garlic Seasoning
- 6-8 slices bacon, chopped
- 1 cup diced celery
- 1 (14 ounce) package unseasoned dry bread cubes
- ½ cup dried cranberries
- 1-2 cups leftover turkey, chopped
- In large saucepan combine first 4 ingredients. Bring to a simmer and reduce heat. Simmer 45 minutes, stirring occasionally.
- In a large skillet over medium-high heat sauté bacon until almost crispy.
- Add celery and sauté until softened and bacon is crispy.
- In large bowl, combine bread cubes, cranberries, bacon mixture, soup and turkey. Toss to combine. Spoon into a greased muffin tin.
- Bake at 350 degrees for 20-30 minutes.