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Wild Rice Stuffing
Wild Rice Stuffing
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Delicious wild rice salad with crunchy croutons, toasted walnuts, sweet cranberries, and earthy mushrooms.
Ingredients:
  • 2 cups wild rice
  • Salt
  • 3/4 pound mushrooms, sliced
  • 3 celery stalks, chopped
  • 1 medium yellow or white onion, chopped
  • 5 Tbsp unsalted butter
  • 1 cup walnuts
  • 1 1/2 cups dried cranberries
  • 1-2 Tbsp fresh sage, minced
  • 4 cups bread croutons
  • 2 cups chicken, vegetable or turkey stock
Instructions:
  • Prepare the wild rice: In a large pot, bring salted water to a boil. Add the wild rice, cover, reduce the heat to low, and simmer for approximately 25 minutes until the rice is tender.
  • Preheat your oven to 350°F.
  • Heat a large sauté pan on high for 1 minute. Add mushrooms and dry sauté until they release water. Sprinkle with salt, add 3 tablespoons butter, celery, and onion. Sauté for 4 to 5 minutes, stirring often.
  • Once the rice is tender and drained, transfer it to the sauté pan. Turn off the heat and mix in the sage, croutons, dried cranberries, walnuts, and a sprinkle of salt. Gently stir everything together until well combined.
  • Transfer the dressing to a large oven-proof pot with a lid. Sprinkle the remaining butter on top. Pour in the chicken stock, cover, and bake for 45 minutes. Optionally, remove the lid for the last 15 minutes to brown the top. Feel free to rate the recipe below if you enjoyed it!

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