Wild Rice Stuffing Recipe

Name: Wild Rice Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Water; 2 cups Chicken Or Turkey Broth; 1 whole Bay Leaf; 2 cups Wild Rice; 10 slices Dense, Crusty Bread (like Italian), Cubed; 1 stick Butter; 1 whole Large Onion, Diced; 1 cup Diced Mushrooms; 4 cloves Garlic, Minced; 1 Tablespoon Fresh Sage, Chopped Fine; 1 Tablespoon Fresh Thyme Leaves, Chopped Fine; 2 stalks Celery, Chopped Fine; 1-1/2 cup Dried Cranberries; 1-1/2 cup Pecans, Toasted And Coarsely Chopped; 3 whole Scallions Sliced Thin; 1 cup Heavy Cream

Servings: persons

2 cups Water
2 cups Chicken Or Turkey Broth
1 whole Bay Leaf
2 cups Wild Rice
10 slices Dense, Crusty Bread (like Italian), Cubed
1 stick Butter
1 whole Large Onion, Diced
1 cup Diced Mushrooms
4 cloves Garlic, Minced
1 Tablespoon Fresh Sage, Chopped Fine
1 Tablespoon Fresh Thyme Leaves, Chopped Fine
2 stalks Celery, Chopped Fine
1-1/2 cup Dried Cranberries
1-1/2 cup Pecans, Toasted And Coarsely Chopped
3 whole Scallions Sliced Thin
1 cup Heavy Cream

1
Preheat oven to 325u00b0F.
2
Bring water, broth, and bay leaf to a boil. Add wild rice and cook for 45-55 minutes, or until rice is cracked and tender.
3
Drain rice into a sieve set over a large measuring cup. Reserve 1 1/2 cups of the liquid. Set the liquid and the rice aside.
4
Lay the cubed bread out on 2 rimmed baking sheets. Bake for 20 minutes, stirring and rotating sheets halfway through. Allow to cool. Raise oven temp to 350u00b0F when you pull the bread out of the oven.
5
Melt half a stick of butter in a large skillet over medium heat. Add onion and cook for a few minutes or until starting to become translucent. Add mushrooms and cook 4-5 minutes until mushrooms start to brown. Add garlic and herbs and cook another 3-4 minutes. Add reserved rice liquid and stir deglaze pan. Remove from heat.
6
In a large bowl, combine toasted bread cubes, wild rice, skillet mixture, celery, cranberries, pecans, scallions, and heavy cream.
7
Pour into a lightly greased 9 x 13 pan or large casserole dish. Cover with foil and bake 45 minutes. Remove foil, and cool for 15 minutes before serving.

1151

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups Water, 2 cups Chicken Or Turkey Broth, 1 whole Bay Leaf, 2 cups Wild Rice, and more.

Yes, Wild Rice Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Rice Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions