Wild Rice Stuffing Recipe

This Wild Rice Stuffing brings all the comfort of traditional stuffing with a delicious twist! Packed with earthy wild rice, fresh herbs, and amazing textures, it's a gluten-free side dish that's perfect for holidays or any special occasion.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jennifer Stewart

Ingredients

1 cup wild rice blend
2 1/2 cups chicken broth
3 slices bacon diced
2 tablespoons butter
1 pint mushrooms washed, stemmed, sliced
3 cloves garlic minced
1 medium onion diced
3 stalks celery diced
3 tablespoons fresh sage
1/2 cup pecans toasted, chopped
1/2 cup dried cranberries

Instructions

Add rice and broth to a pot. Bring to a boil and reduce to a simmer. Cover tightly and cook 30-35 minutes or according to package directions.
Add bacon to a large pan or dutch oven. Cook over medium heat until the fat is rendered and the bacon is crispy. Remove to a paper towel lined plate.
Add butter to pan and add mushrooms and garlic.
Cook until the mushrooms are browned and the mushrooms are tender.
Remove to a bowl and add the onions, celery, and sage. Cook until tender.
Remove from heat.
Add the cooked mushrooms and cooked rice to the cooked celery and onions. Stir to combine.
Toss in the toasted pecans and dried cranberries. Toss to combine.
Transfer to a serving or baking dish. Serve garnished with parsley and the crispy bacon.
Enjoy!

Notes

Cook rice properly - use regular wild rice blend (not instant) and allow around 25 minutes to absorb the liquid. Check regularly to avoid overcooking.

Boost flavor - add diced apples with celery and onions, toast your pecans before adding for extra crunch, and soak cranberries in warm water if too chewy.

Make-ahead friendly - perfect for busy holiday dinners when you need easy and yummy side dishes everyone will like.

Love leftovers - transform extras into a wild rice salad with sweet apple chunks for an easy main dish.

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