Wild Rice Stuffing

Wild Rice Stuffing is a yummy alternative to traditional stuffing. Full of fresh herbs and lots of textures, it’s a delicious and gluten free dish that is sure to be a huge hit!

Wild Rice Stuffing Recipe

If you think stuffing is just for Thanksgiving dinner, then you are wrong!

This wild rice stuffing is not your usual thanksgiving stuffing, or even the traditional bread stuffing you normally serve.

​Rice is not what we usually serve for Turkey Day dinner, but why not try something new?

It’s a great alternative to bread and easy to make. A great gluten-free stuffing or dressing alternative that a lot of people will appreciate.

Full of earthy flavors and textures, this recipe will quickly become a family favorite in your house. My other favorite rice dishes include this southern style stewed chicken and rice, my corn and rice casserole, and this baked rice recipe.

Ingredients Needed

Wild rice – I use a wild rice blend but if you don’t have it, you can use a combination of white rice and brown rice.

Broth – Use chicken stock or substitute vegetable broth.

Vegetables – Sweet onion and celery.

Mushrooms – Baby portobello mushrooms are perfect for this recipe or switch out for water chestnuts.

Pecans – I like to use toasted pecans in this recipe or substitute walnuts or almonds.

Dried Cranberries – Substitute dried cherries, dried apricots, or pomegranate seeds.

Sage – Fresh sage in this recipe as it has great flavor. Substitute dried or rubbed sage, or poultry seasoning at half the amount.

Pantry staples – Bacon, unsalted butter, salt, and black pepper.

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First: Add rice mixture and broth to a pot. Bring to a boil and reduce heat to a simmer. Cover tightly and cook 30-35 minutes or according to package directions until the rice is tender.

Second: 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.

Third: Cook until the mushrooms are browned and tender. Remove to a bowl and add the onions, celery, and sage. Cook until tender.

Fourth: Add the cooked rice and mushrooms to the cooked celery and onions. Stir to combine.

Fifth: Add the toasted pecans and dried cranberries. Toss to combine. Transfer to a serving or baking dish. Add salt and pepper if desired.

Serve the wild rice stuffing garnished with parsley and the crispy bacon. Enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Serving Suggestions

• Roasted Turkey
• Pork Tenderloin
• Salad or Brussels Sprouts
• Butternut Squash
• Cranberry Sauce

How long does it last?

If you happen to have any leftovers, store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30 second intervals until warm.

Another option is to add to a pot with a few tablespoons of broth and stir over medium heat until warmed through.

Can I make it ahead of time?

Yes, you can! It holds up nicely for a few days in the refrigerator or for 2 months in the freezer. Prep the mushrooms, onions, and celery a few days in advance for easier cooking later.

You can freeze this wild rice stuffing for up to 2 months which is great for getting a head start for the holidays.

Just be sure to store in a freezer safe container, and remove as much air as possible. Thaw overnight in the refrigerator before reheating for best results.

Does wild rice cook the same as white rice?

Wild rice mixes contain various different rice grains so they have a different cooking time. Brown rices take longer so the overall mix takes longer to cook.

Usually 40-45 minutes versus the 20 for white rice.

If you really want to cut down on prep and cooking time, use this wild rice pilaf as the base and add in all the goodies. You can then just bake it in the oven. It’s a great way to use up leftovers.

Tips for No Leftovers

• My rice blend took 25 minutes to absorb the broth and become tender, so check on your rice as it’s cooking.
• If you like apples, add a little to the celery and onions while cooking.
• If the dried cranberries are too chewy, you can always soak them in warm water while the rice is cooking. They will be plump when ready to add to the rice.
• Toast the pecans before adding to the final dish. It will bring out their nutty flavor and adds more crunch.
• Perfect for busy holiday dinners.
• Use leftovers to make a wild rice salad with sweet apple chunks as a main dish.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Wild Rice Stuffing recipe, full of savory flavors and textures, is a perfect side dish for any meal any day of the week.

{Originally published 10/24/21 – recipe notes updated 09/13/23}

More Whole Grain Recipes

• Cracked Wheat Upma by Magical Ingredients
• Chickpea Chocolate Chip Cookies by A Day in the Life on the Farm
• Easy Rice Pudding by That Recipe
• Hot Oat & Quinoa Cereal by The Spiffy Cookie
• Blueberry Quinoa Breakfast Bowl by Jen Around the World
• Butterscotch Oat Bars by Hezzi-D’s Books and Cooks
• Old-Fashioned Crisp Oatmeal Cookies by Making Miracles

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