Cornbread and Wild Rice Stuffing

Bi-Rite Market


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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

Serves 4 to 6
42 oz

Cornbread (cornmeal, gluten free flour [brown rice flour, organic okara flour, potato flour, white rice flour, tapioca flour, xanthan gum], butter (pasteurized cream (milk), lactic acid, culture distillates), milk, raw sugar, sour cream, eggs, baking powder, baking soda, salt, black pepper), wild rice, vegetable stock (water, carrot, celery, green cabbage, fennel, yellow onion, garlic, parsley, olive oil, tomato), apples, celery, onions, leeks, dried cranberries, eggs, green onions, butter (pasteurized cream (milk), lactic acid, culture distillates), rice bran oil, parsley, sage, thyme, salt, black 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 30 minutes for 2-3 servings or 45 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.