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You are here: Home / Recipes and Cooking Tips / Wild Rice Stuffing and How to Make Croutons

Wild Rice Stuffing and How to Make Croutons

November 12, 2010 by Alea Milham 11 Comments

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Wild Rice Stuffing Recipe

Like many other people, I will be sharing Thanksgiving with people with varying dietary needs. Sitting at my Thanksgiving table will be 3 people who are gluten intolerant, 1 vegetarian, 1 person who is lactose intolerant, and 2 people with high cholesterol.

Since I create a Thanksgiving  buffet, I can easily make several dishes that work each person. I use dinner place cards to identify the dish and then use the symbols df, gf, v, and lf or ff, so my guests can readily identify which dishes are safe for them to consume. One of the things that I like about my Wild Rice Stuffing is that it works for everyone!

When we have vegetarians with us for the holidays I cook the stuffing in a baking dish so it does not come in contact with the turkey. An added benefit to this method is that the turkey cooks faster when it is cooked with an empty cavity.

How to Make Croutons:

Since I often make my bread from scratch, I hate seeing any of it go to waste! If some bread starts to dry out, I make croutons rather than tossing it.

You can make croutons from any leftover bread including the heals of bread loaves and uneaten buns or rolls.
Brush both sides of the piece of bread with olive oil and dust with garlic powder, onion powder, and any other spices that sound good ( I added sage to the croutons pictured).

Cut the bread up into bite size pieces, and place them on an ungreased baking sheet.

Bake at 450 degrees for 5 –8 minutes or until they are toasty brown, tossing the croutons every 2 – 3 minutes. Leave the croutons on the baking sheet to cool.

How to Make Croutons

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Wild Rice Stuffing

Course Side Dish
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 8
Author Alea

Ingredients

  • 2 1/2 cups cooked wild rice
  • 3 T. olive oil
  • 1/3 cup onion finely chopped
  • 1/3 cup celery diced
  • 2 1/2 cups croutons make croutons from rice bread to make this recipe gluten free
  • 1 tablespoon fresh parsley minced ( or 1 1/2 teaspoons dried)
  • 1/4 teaspoon thyme
  • 1/4 teaspoon sage
  • 1/4 teaspoon rosemary
  • dash black pepper
  • 1 cup vegetable broth
  • 1 egg beaten

Instructions

  • Add oil to large skillet, sauté onion and celery until onion is tender.
  • Add rice, croutons, and spices.
  • Slowly stir in broth and egg.
  • Place stuffing in a 1 1/2 quart greased baking dish.
  • Cover the baking dish and bake at 350 degrees for 20 minutes, then bake it uncovered for an additional 10 minutes.

 

How do you deal with the different dietary needs of your holiday guests?

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Anonymous says

    December 24, 2010 at 2:43 am

    Thank you, I have recently been searching for information about this topic for ages and yours is the best I have discovered so far.

    Reply
  2. Anonymous says

    December 21, 2010 at 12:02 pm

    I’ve recently started a blog, the information you provide on this site has helped me tremendously. Thank you for all of your time & work.

    Reply
  3. Anonymous says

    December 9, 2010 at 7:58 am

    Wow this is a great resource.. I’m enjoying it.. good article

    Reply
  4. Christy says

    November 15, 2010 at 9:40 pm

    I just made croutons – I cooked them in my 170 degree oven for like an hours stirring every so often. I am not responsible enough to cook as high temp – I would burn them for sure LOL – but I will certainly give this a try if I am in a hurry! Isn't it wonderful not to have to buy croutons?!

    Reply
  5. cheerful says

    November 13, 2010 at 3:33 pm

    looks tasty, we love croutons and thanks for sharing your recipe, this will be in our table soon! 🙂 happy weekend! 🙂

    Reply
  6. Erin @ EKat's Kitchen says

    November 12, 2010 at 11:27 pm

    How tasty!! I love the crouton tutorial (I usually cheat and just go with stale bread)… and the wild rice is a nice addition to make this healthy and to give spectacular texture. Thanks for joining up to Friday Potluck!

    Reply
  7. Melodie says

    November 12, 2010 at 11:25 pm

    In my group of friends we have a lot of different food intolerances. It sure makes for interesting birthday parties for the kids and potlucks. But everyone tries to consider everyone else all the time so we do okay. Thanks for linking up with Vegetarian Foodie Fridays!

    Reply
  8. Jennifer says

    November 12, 2010 at 1:46 pm

    I want to try this!

    Reply
  9. Grace says

    November 12, 2010 at 11:50 am

    I am so glad you did a how-to-make-crouton post. My kids were eating them yesterday and I thought it would be much better to make my own than to buy them. Perfect timing! 🙂

    Reply
  10. vickie says

    November 12, 2010 at 10:48 am

    Alea,
    Wow you do a fantastic job with all those different dietary needs!
    Your guests are lucky to have you. Your stuffing recipe sounds wonderful!
    vickie

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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