| Ingredients | Granny Smith Apple, Milk, Gluten-Free Flour (Brown Rice Flour, Potato Starch, Okara Flour, White Rice Flour, Tapioca Starch, Xanthan Gum), Wild Rice Blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Red Rice, Black Rice), Egg, Yellow Onion, Cornmeal, Leek, Carrot, Onion, Tomato, Dried Cranberries (Cranberries, Sugar, Sunflower Oil), Butter, Sour Cream (Cultured Milk, Cream, Enzymes), Cornmeal Polenta, Sugar, Fennel, Red Cabbage, Celery, Rice Bran Oil, Green Onion, Salt, Garlic, Fennel Fronds, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Parsley, Thyme, Sage, Baking Soda, Pepper |
| Reheating instructions | Oven: Remove from refrigerator 1 hour before reheating to allow it to come to room temperature. Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish. Reheat until heated through, roughly 20 minutes for 2-3 servings or 30 minutes for 4-6 servings. Remove foil for last 15 minutes to allow a golden crust to form. Microwave: We recommend using an oven if possible, since this dish will not form a crust in the microwave. Remove the plastic lid, loosely cover, and heat on high for 4-5 minutes, or until heated through. Stop and stir every 60 seconds to ensure even heating. |
| Servings | Serves 4 to 6 |
| Size | 42 oz |
This amazing stuffing graces my family table every year. Our very own housemade cornbread is toasted and paired with nutty, chewy, Minnesota wild rice, roasted green apples, sweet-tart dried cranberries, melted leeks, and fresh sage. It's a fun, herbaceous, and savory twist on a traditional stuffing. -Sam M
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