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Easy Wild Rice Stuffing

Wild Rice Stuffing

Try this delicious wild rice stuffing with mushrooms, cranberries and pecans - the perfect Thanksgiving side dish that's ready in just over an hour.
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Prep Time 25 minutes
Cook Time 1 hour 1 minute
Total Time 1 hour 26 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 280 kcal

Equipment

  • mixing bowl
  • knife
  • measuring spoons
  • oven
  • baking dish
  • skillet or Dutch oven
  • cutting board
  • measuring cups

Ingredients
  

  • 3 cups cooked wild rice
  • 1 tablespoon unsalted butter plus more for greasing the dish
  • 1 large yellow onion finely chopped
  • 3 stalks celery finely chopped
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts
  • 1 tablespoon fresh sage minced
  • 1 teaspoon fresh thyme minced
  • 1/4 cup fresh parsley chopped
  • 2 cups chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish with unsalted butter or cooking spray and set it aside.
  • Melt 1 tablespoon of unsalted butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and celery, cooking for 8 to 10 minutes, stirring occasionally, until they are softened and translucent.
  • Stir in the sliced cremini mushrooms and continue to cook for another 5 to 7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
  • Add the minced garlic and cook for 1 minute until fragrant. Stir in the minced fresh sage, minced fresh thyme, chopped fresh parsley, dried cranberries, and chopped pecans or walnuts. Cook for 2 minutes, stirring to combine all ingredients.
  • Add the 3 cups of cooked wild rice to the skillet, along with the 2 cups of chicken or vegetable broth, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir gently to ensure all ingredients are evenly distributed and thoroughly coated with the broth.
  • Pour the wild rice mixture into the prepared 9x13-inch baking dish, spreading it evenly. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  • Remove the foil and continue to bake for another 15 to 20 minutes, or until the top is lightly golden brown and the stuffing is heated through and bubbly around the edges. Let the wild rice stuffing rest for 5 to 10 minutes before serving.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.
Keyword stuffing, Thanksgiving, wild rice