Prep time: 45 mins (including cooking the rice)

Cook time: 30-40 mins

Level: Easy to Moderate

Serves: Makes enough stuffing for a 9x13 casserole dish

Preheat oven to 350 degrees.

Ingredients:

·        3 cloves garlic, finely chopped

·        1 small to medium yellon sweet onion, diced

·        2 cups celery (including the hearts and leaves), diced

·        3 Tbs olive oil

·        1 Tbs poultry seasoning (sage, thyme, and marjoram)

·        salt and pepper

Directions:

Sautee the above listed ingredients over medium-high heat for 7-9 mins, or until soft. Once done, transfer to a large bowl.

Ingredients:

·        5 cups day old bread (use 2-3 different kinds wheat/white/multigrain), roughly chopped

·        2 cups wild/brown rice combination, cooked per package instructions

·        1 ½ cups GroWild Amanda’s Power Packed Granola

·        2 cups low sodium vegetable stock

·        ½ cup flat leaf parsley, chopped

·        ¼ cup fresh sage leaves, chopped

·        1 Tbs poultry seasoning (sage, thyme, and marjoram)

·        salt and pepper

Directions:

Combine all above listed ingredients in the same bowl as the onion/celery mixture.  Thoroughly mix the stuffing, making sure that all ingredients are incorporated and are moist with the vegetable stock.

Transfer stuffing mixture to a 9 x 13 casserole pan that has been coated with a non-stick spray.  Loosely cover  the stuffing with aluminum foil to prevent it from drying out in the oven. Bake in a 350 degree preheated oven for 30-40 mins.