If you’re looking for a flavorful twist on your traditional Thanksgiving spread, this Wild Rice Stuffing recipe is the best addition! It’s full of Fall flavors from fresh herbs, toasted pecans, and cranberries and loaded with meaty mushroom flavor. But, it is still a tasty side dish that gluten-free guests and vegetarians can enjoy!
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Thanksgiving is a LOT of tradition. And often “tradition” gets confused with “boring,” but that doesn’t have to be the case.
In fact, there are SO many different dishes that would be an incredible addition to the Thanksgiving spread, and this Wild Rice Stuffing is the perfect example.
It’s a Fall flavor-packed recipe full of nutritious wild rice, meaty mushrooms, sweet cranberries, and tons of fresh herbs.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Wild rice. A wild rice blend gives an excellent balance of flavor and texture. It should be in the rice and pasta aisle at the grocery store. (You can also use regular wild rice instead of a blend if you’d like!
- Broth. You can choose between chicken broth or vegetable broth. Look for a regular-sodium option for the best results.
- Butter or oil. Both butter and oil work well. You can go with olive oil or avocado oil, whichever you prefer.
- Vegetables. Just like with traditional stuffing, you’ll want a base of diced onion and celery. You’ll also want some baby bella mushrooms, which go amazingly well with in this dish.
- Herbs. Fresh herbs are key! You’ll want sage, rosemary, and fresh thyme for this dish. Of course, you’ll also need sea salt and black pepper.
- Pecans. Raw pecans are added just before baking. You can use another nut if needed, but pecans have the best taste and texture for this recipe. (Toast pecans before mixing in to add even more flavor!)
- Dried cranberries. Look for an option with low or no sugar for the healthiest stuffing.
- Citrus. You can choose either freshly squeezed orange or lemon juice, whichever you prefer.
- Toppings. Whip up some roasted pumpkin seeds for an irresistible crunch.
How to Make Wild Rice Stuffing
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the wild rice. Add the rice blend along with the broth to a medium-sized saucepan. Bring it to a boil over high or medium-high heat on the stove top. Then, reduce the heat to low and cover the pot with a tight-fitting lid. Simmer the rice for 40-45 minutes, just until the rice is tender. You might need to drain off the excess liquid in a colander.
- Sauté the veggies. While the rice is simmering, add 2 tablespoons of the butter or oil to a large skillet, pot, or Dutch oven. Stir in the diced onion and celery. Cook for 2 to 3 minutes, or until the onion becomes translucent. Add the mushrooms and cook for another 7 to 8 minutes. When there is about a minute left, stir the minced garlic into the sautéed mushrooms and veggies.
- Mix in seasonings. Turn off the heat. Stir in the cooked rice mixture, chopped fresh herbs, salt, and pepper. After it’s thoroughly combined, sprinkle the pecans on top. Don’t stir them in or they won’t get as toasted when you bake it. If you prefer, you can transfer the ingredients to an 8×10-inch baking dish before cooking.
- Bake in the oven. Bake in the preheated oven for 18 to 20 minutes. The pecans should just be turning a darker golden brown.
- Add remaining ingredients. After the stuffing is finished baking, remove the dish from the oven. Then, stir in the cranberries, pumpkin seeds, and citrus juice. Before serving, top with additional fresh herbs.
Meal Prep and Storage
- Prep-Ahead: Chop the veggies and cook the rice the day before if needed. Just be sure to keep everything in the fridge.
- Storage: Keep leftovers stuffing in an airtight container in the fridge for up to 4 to 5 days.
- Freezing: You can freeze wild rice stuffing for up to 3 to 4 months in a freezer safe container. However, the mushrooms’ texture will change upon thawing.
- Reheating: Warm leftover stuffing back up in the oven for the best results. You can also use the microwave.
FAQs
The best way to cook this kind of rice is with broth in a saucepan. Be aware that wild rice takes around 40 minutes to cook on the stove.
Wild rice, which is actually a seed and not rice, can either come by itself or in a blend with regular rice. Depending on the brand, it might have white rice or brown rice included. It has a delicious, nutty flavor and chewy texture. Be careful which you buy as they have different preparation instructions.
Stuffing is typically considered a side dish because it has a carbohydrate base—like cornbread, bread, or rice—and is intended to pair with a protein.
What to Serve with Wild Rice Stuffing
This is the perfect side to pair with any of your favorite protein main dishes. Try one of these recipes with it next!
This dish goes excellent with the flavors in Olive Garden Chicken Marsala or Chicken Cordon Bleu.
You can also serve it with Baked BBQ Chicken, Glazed Balsamic Chicken, or even Spatchcock Chicken.
And don’t forget to put it on your Thanksgiving Dinner menu!
More Thanksgiving Side Dish Recipes
If you’re ready to impress all your guests for Thanksgiving (or any holiday meal), whip up any of these tasty side dishes.
For more traditional bread stuffing, go with Cajun Cornbread Stuffing or Sausage Stuffing.
The whole family will love this Corn Soufflé Casserole or Mashed Butternut Squash.
Add some greens with Balsamic Bacon Brussels Sprouts and Green Bean Casserole from Scratch.
Top the turkey with Orange Cranberry Sauce or Orange Cranberry Relish!
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Wild Rice Stuffing Recipe
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Ingredients
- 1 ½ cups wild rice blend
- 2 ¼ cups broth chicken or vegetable, regular sodium
- 3 tablespoons butter or oil, divided
- ½ sweet onion diced
- 3 stalks celery diced
- 8 ounces baby bella mushrooms finely diced
- 4 cloves garlic finely minced
- 1 tablespoon sage fresh, finely chopped
- 1 teaspoon each of rosemary thyme, fresh, finely chopped
- 1 ½ teaspoons salt to taste
- ½ teaspoon black pepper
- ¾ cup pecans raw, coarsely chopped
- ½ cup dried cranberries
- ¼ cup pumpkin seeds or pepitas, roasted and salted
- 1 tablespoon orange juice or lemon juice, freshly squeezed
Instructions
- Preheat the oven to 375 degrees.
- Cook Wild Rice Blend: Add rice and broth to a medium-sized saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover the pot with a lid and simmer for 40-45 minutes or until the rice is tender. If needed, drain rice in a colander to remove excess liquid.1 ½ cups wild rice blend, 2 ¼ cups broth
- Sauté Vegetables: While the rice is cooking, add 2 tablespoons of butter or oil to a large pot or Dutch oven along with the diced onion and celery. Sauté over medium heat for 2-3 minutes or until the onion becomes translucent. Add the mushrooms and continue cooking for an additional 7-8 minutes. During the last minute of cooking, add the minced garlic and cook until fragrant.3 tablespoons butter, ½ sweet onion, 3 stalks celery, 8 ounces baby bella mushrooms, 4 cloves garlic
- Mix in Seasonings: Turn off the heat and mix in the cooked wild rice, chopped fresh herbs, salt, and pepper. Once thoroughly combined, sprinkle the pecans on top. Do not stir them in as they will get more toasted if they remain on the top.Optional: Transfer the wild rice stuffing to a 8×10-inch baking dish if you’d like a prettier serving dish.1 tablespoon sage, 1 teaspoon each of rosemary, 1 ½ teaspoons salt, ½ teaspoon black pepper, ¾ cup pecans
- Cook in Oven: Bake stuffing in the preheated oven for 18-20 minutes, or until the pecans are lightly toasted.
- Stir in Cranberries: Remove the stuffing from the oven and stir in the cranberries, pumpkin seeds, and lemon juice. Serve with additional chopped fresh herbs and enjoy!½ cup dried cranberries, ¼ cup pumpkin seeds, 1 tablespoon orange juice
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Notes
- Rice: Follow the cooking instructions on the box for the best results.
- Storage: Keep leftover wild rice stuffing in an airtight container in the fridge for up to 4 to 5 days.
- Nuts: You can easily leave the pecans off.
- Pan: Make this in a Dutch oven to save on dishes, or transfer to a baking dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
