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Easy Wild rice mushroom stuffing

Wild Rice Mushroom Stuffing

This delicious wild rice mushroom stuffing combines earthy wild rice, savory cremini mushrooms, and fresh herbs for the perfect holiday side dish. Easy to make and always a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 220 kcal

Equipment

  • oven
  • medium saucepan
  • large skillet or Dutch oven
  • large mixing bowl
  • small bowl
  • whisk
  • knife
  • cutting board
  • measuring cups
  • measuring spoons
  • 9x13-inch baking dish

Ingredients
  

Rice and Base

  • 1 cup uncooked wild rice rinsed
  • 2 tbsp unsalted butter
  • 1 large yellow onion finely chopped
  • 2 stalks celery finely chopped
  • 1 pound cremini mushrooms sliced
  • 3 cloves garlic minced
  • 1 tsp fresh sage finely chopped
  • 1 tsp fresh thyme finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups day-old crusty bread cut into 1/2-inch cubes

Liquid Mixture

  • 2 large eggs lightly beaten
  • 1 1/2 cups chicken or vegetable broth plus more if needed
  • 1/4 cup fresh parsley finely chopped

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit. In a medium saucepan, cook the wild rice according to package directions, typically by simmering 1 cup of rice in 3 cups of water or broth for 45 to 60 minutes, until tender and some grains have burst. Drain any excess liquid and set the cooked wild rice aside in a large mixing bowl.
  • In a very large skillet or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and celery, cooking for 5 to 7 minutes, stirring occasionally, until softened and translucent.
  • Add the sliced cremini mushrooms to the skillet. Increase the heat slightly and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned. Stir in the minced garlic, finely chopped fresh sage, and finely chopped fresh thyme, cooking for 1 minute more until fragrant.
  • Transfer the sautéed mushroom mixture from the skillet into the large mixing bowl with the cooked wild rice. Add the 8 cups of bread cubes to the bowl. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to your taste. Gently toss to combine all ingredients evenly.
  • In a separate small bowl, whisk together the 2 lightly beaten large eggs and 1 1/2 cups of chicken or vegetable broth. Pour this liquid mixture over the wild rice, mushroom, and bread mixture in the large bowl. Add the 1/4 cup of finely chopped fresh parsley. Gently toss everything together until the bread cubes are evenly moistened, adding a little more broth if the mixture seems too dry.
  • Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  • Remove the foil and continue to bake for another 15 to 20 minutes, or until the top is golden brown and crispy and the internal temperature reaches 165 degrees Fahrenheit.
  • Let the wild rice mushroom stuffing rest for 10 minutes before serving. This allows it to set and makes it easier to scoop and serve neatly.

Notes

Add a little more broth if the mixture seems too dry. Let rest for 10 minutes before serving for easier scooping.
Keyword holiday, mushroom, stuffing, wild rice