Go Back

Wild Rice Stuffing

Wild rice stuffing combines tender wild rice, crisp dried bread, cremini mushrooms, cranberries, and pecans in a savory baked side dish. It bakes under foil first, then uncovered until the top is golden and the center reaches 160°F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 24 minutes
Resting 10 minutes
Total Time 2 hours 54 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (12 oz) bread sturdy white or sourdough, cut into 3/4-inch cubes
  • 1 cup wild rice rinsed
  • 6 cups low-sodium chicken broth divided (4 cups for the rice and 2 cups for the stuffing)
  • 7 tablespoons unsalted butter divided (1 tablespoon for the baking dish and 6 tablespoons for the vegetables)
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 8 oz cremini mushrooms chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 cup dried cranberries
  • 0.5 cup pecans chopped
  • 2 eggs large

Equipment

  • 1 large rimmed baking sheet
  • 1 3-quart saucepan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large rimmed baking sheet and bake for 25–35 minutes, stirring once, until dry and crisp but not browned.
  3. Combine the wild rice and 4 cups broth in a 3-quart saucepan and bring to a boil.
  4. Cover and simmer over low heat for 45–60 minutes, until tender and some grains have split.
  5. Drain any excess broth from the wild rice.
  6. Heat the oven to 350°F.
  7. Grease a 9x13-inch baking dish with 1 tablespoon butter.
  8. Melt the remaining 6 tablespoons butter in a 12-inch skillet over medium heat.
  9. Add the onion, celery, and mushrooms and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have released and cooked off their liquid.
  10. Stir the sage, thyme, salt, and pepper into the vegetables.
  11. Transfer the vegetables to a large bowl.
  12. Fold in the dried bread, cooked wild rice, cranberries, and pecans.
  13. Whisk the eggs with the remaining 2 cups broth.
  14. Pour the egg mixture over the bread mixture and toss until evenly moistened.
  15. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  16. Bake for 30 minutes.
  17. Remove the foil and bake for another 20–25 minutes, until the top is golden and the center reaches 160°F.
  18. Let the stuffing rest for 10 minutes before serving.

Notes

For crisp bread cubes, dry them until crisp but not browned before mixing. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a vegetarian version, use low-sodium vegetable broth instead of chicken broth.