Wild Rice Stuffing Recipe
The best wild rice stuffing recipe flavored with apples and cranberries. This gluten free rice stuffing great for stuffing your turkey (or chicken) or serve it as a dressing (or casserole) with your turkey (or any other meat dishes).
Servings: 8 servings
Ingredients
For The Wild Rice Blend:
- 2 cups wild rice blend I use Lundberg Wild Rice Blend
- Cooking liquid water, vegetable or chicken broth
- ½ teaspoon kosher salt
For The Dressing:
- 1 tablespoon vegetable oil
- 1 onion chopped - approximately 1 cup
- 4 stalks celery chopped - approximately 1 cup
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 tablespoon unsalted butter
- 2 apples cored and cut into ½ inch cubes (no need to peel)
- 1 tablespoon lemon juice freshly squeezed
- ½ cup pecans chopped
- ⅓ cup dried cranberries
- 2 tablespoons fresh sage roughly chopped - Plus more as garnish
- Handful of pomegranate arils for color optional
Instructions
- Cook the wild rice blend according to package directions, using broth instead of water. When the cooking is done, take it off the heat and let it rest with the lid on for about 10-15 minutes. *
- Preheat the oven to 325°F (165°C).
- Meanwhile, prepare the stuffing. Heat 1 tablespoon of vegetable oil in a saucepan. Add in the onion, celery, salt and pepper and saute until softened, 5-7 minutes. Stir in garlic and cook for 30 seconds. Transfer into a large bowl and set aside. Do not wash the pan.
- Heat butter over medium heat in the now-empty pan and add in the apple cubes. Sautee, stirring frequently, for about 5 minutes or until lightly browned. Off the heat, stir in the lemon juice.
- Place the cooked apples and wild rice blend into the bowl with the onion and celery mixture. Add in the pecans, cranberries, and sage. Give it a toss.
- Transfer the mixture to a casserole dish and warm in the preheated oven for 20-25 minutes.
- Garnish with pomegranate arils (if using) and chopped sage. Serve.
Notes
- *Alternatively, if you have an electric pressure cooker (like Instant Pot), you can use my Instant Pot wild rice blend recipe to cook wild rice.
- Yields: This wild rice stuffing recipe makes around 8-9 cups of stuffing, which I think is ideal for serving 8 people. This amount is generally enough for a 12-14 pound turkey. The nutritional values below are per serving.
- Make Ahead & Freezing Instructions:
- Make Ahead: Cook the rice and veggies (and apples). Mix them in a large bowl and bring them to room temperature up to 2 days in advance. Store it in the fridge in an airtight container. On the day you are planning to serve it, add the remaining ingredients, place in a casserole dish and bake in the oven following the recipe.
- The best way to store leftovers: Bring them to room temperature, then store in an airtight container in the fridge for up to 4 days.
- To freeze: Cook the wild rice stuffing as directed in the recipe, then let it cool completely and come to room temperature before freezing. Place it in a freezer-safe airtight container and freeze.
- To reheat from frozen: Let the frozen wild rice stuffing first thaw completely in the fridge overnight. On the day of serving, remove it from the fridge and allow it to come to room temperature before baking. Bake at 325°F (165°C) for about 20-25 minutes, or until thoroughly warmed through.
Nutrition
Calories: 262kcal | Carbohydrates: 43g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 309mg | Potassium: 277mg | Fiber: 5g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
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