The nutty flavor and full-bodied texture of wild rice give unexpected authenticity to this traditional stuffing recipe.
Use whole-grain wild rice; rice labeled broken or cracked loses its shape during long, slow cooking.
Prepare stuffing in advance, transfer it to a food-storage container, and cover and refrigerate it up to a day. Reheat the covered stuffing in the microwave.
Do not use the slow cooker to reheat refrigerated foods; the slow cooker heats food too gradually to stop the growth of harmful bacteria.
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