November’s Dish: Bacon Cranberry Stuffing



4 cups 365 Everyday Value Low-Sodium Chicken Broth

1 (16-ounce) bag 365 Everyday Value Organic Rice Medley

6 slices Wellshire Bacon, chopped

2 ribs celery, chopped

1 yellow onion, chopped

1/4 cup roughly chopped sage

1/2 pound button mushrooms, chopped

1 cup whole fresh cranberries

2 tablespoons maple syrup

1 egg, beaten

How To:

Preheat oven to 350°F. Bring broth and 1 cup water to a boil in a medium pot, add rice, reduce heat to medium-low and simmer until just tender, about 35 minutes. Fluff with a fork and transfer to a large bowl; set aside. Meanwhile, cook bacon in a large skillet over medium-high heat until just crisp, 7 to 9 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.

Return skillet to heat, add celery, onion and sage and cook until golden brown and softened, 7 to 9 minutes. Add mushrooms and continue cooking until golden brown, 7 to 9 minutes more. Stir in cranberries, cook for 2 minutes, then transfer contents of skillet to bowl with rice. Add maple syrup and egg and fold together to combine. Transfer to a 9- by 13-inch baking dish and bake until hot throughout, about 35 minutes.


Thank you to Whole Foods for this delicious recipe!