Cornbread and Wild Rice Stuffing

Vegetable Broth (Onion, Tomato, Carrot, Celery, Fennel, Red Cabbage, Garlic, Parsley, Fennel Fronds, Rice Bran Oil), Granny Smith Apple, Cornmeal Polenta, Milk, Wild Rice Blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Red Rice, Black Rice), Gluten-Free Flour (Brown Rice Flour, Potato Starch, Okara Flour, White Rice Flour, Tapioca Starch, Xanthan Gum), Celery, Yellow Onion, Egg, Leek, Cranberries, Butter, Sour Cream (Cultured Milk, Cream, Enzymes), Sugar, Rice Bran Oil, Green Onion, Salt, Parsley, Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Thyme, Sage, Baking Soda, Pepper

Contains Dairy, Eggs, Soy
Vegetarian & Made Without Gluten

• Oven (ideal): Remove from refrigerator 1 hour before reheating to allow to come to room temperature. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer the stuffing to your own oven-safe ceramic casserole dish. Reheat in a 325°F oven until heated through, roughly 20 minutes for 2-3 servings or 30 minutes for 4-6 servings. For additional flavor, add thin pats of butter on top of the stuffing before reheating. Remove the foil for the last 15 minutes to allow the stuffing to form a golden crust.
  
• Microwave (will not form a crust): 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.