Made with easy whole-food ingredients, this will quickly become one of your favorite stuffing recipes. It’s loaded with flavor, and won’t take up any space in your oven during a busy holiday meal. It pairs perfectly with your Thanksgiving turkey or vegetarian meatloaf, along with any other holiday sides you love. As written, this recipe is naturally vegan and gluten-free. If you don’t have fresh herbs on hand, you can swap them for your favorite poultry seasoning to make this dish as easy as possible.
Ingredients You’ll Need
This recipe features crunchy pecans, dried cranberries, sweet apples, and chewy wild rice. Using a wild rice blend will give this stuffing a better combination of textures since it’s typically made with a blend of brown rice and wild rice. In a pinch, you can use your own mix of half brown rice and half wild rice for a similar result. Note: Be sure to check the label on your package when using a wild rice blend. Some brands may include a gluten-containing grain, like barley or farro. If you need to make gluten-free stuffing, stick to blends that are labeled as “gluten-free” on the package. Mushrooms give this stuffing a meaty texture and extra nutrients, but if you’re not crazy about their texture, chop them into smaller pieces. This way you won’t bite into a big slice of mushroom later! When they are chopped, you can’t tell you’re eating mushrooms at all.
How to Make Wild Rice Stuffing
Add the dry wild rice blend to a fine mesh strainer and rinse the rice under running water. This will give the rice a better texture later. Pour the rinsed rice into a saucepan and cover it with 1 3/4 cup vegetable broth or chicken broth. Season with a 1/4 teaspoon of salt, then bring the liquid to a boil. Once it’s boiling, lower the heat and cover the pot with a lid. Let the rice cook for 40 minutes at a low simmer, then remove it from the heat but keep the lid on for an additional 10 minutes. This extra step will ensure the rice is tender, without burning to the bottom of the pot. While the rice is cooking, dice the onion and celery then add them to a large skillet with a drizzle of olive oil. (You can use butter if you don’t need a dairy-free recipe.) Saute the veggies until they start to soften, about 5 minutes. Then add in the garlic, sage, thyme, and chopped mushrooms. Season with salt and pepper, then continue to cook the veggies until they are tender, about 8 to 10 more minutes. When the rice is done cooking, fluff it with a fork, then add it to the pan of sauteed veggies. Stir well, so the mixture will be evenly seasoned. Next, add in the chopped pecans, cranberries, and diced apple. Adjust any seasoning to taste, adding more salt, if needed. Stir again, so everything will be warm, then serve immediately as a warm side dish. Store any leftovers in an airtight container in the fridge for up to 5 days. Wild rice stuffing can be made up to 5 days in advance, but if you are making this ahead of time, don’t add in the apple and pecans until just before serving, so they will retain their crunch. Add them in after reheating the stuffing on the stovetop. Looking for more holiday side dishes? Try Instant Pot Mashed Potatoes, Glazed Sweet Potatoes, Balsamic Roasted Brussels Sprouts, Butternut Squash Soup, or Sweet Potato Casserole for more ideas. If you try this Wild Rice Stuffing recipe, please leave a comment and star rating below letting me know how you like it.
