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Wild Rice and Cranberry Stuffing

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A flavorful and hearty wild rice and cranberry stuffing recipe perfect for Thanksgiving, combining nutty wild rice with sweet-tart cranberries and aromatic herbs for a cozy holiday side dish.

Ingredients

Scale
  • 1 ½ cups wild rice (uncooked, about 240 grams)
  • ¾ cup dried cranberries (about 100 grams)
  • 4 cups vegetable or chicken broth (960 ml)
  • 1 medium yellow onion, finely chopped
  • 2 medium celery stalks, diced
  • 3 garlic cloves, minced
  • 3 tablespoons unsalted butter (about 42 grams), softened
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and black pepper to taste
  • ½ cup chopped pecans or walnuts (optional, about 60 grams)
  • Zest of one orange (optional)

Instructions

  1. Rinse 1 ½ cups (240 grams) of wild rice under cold water. In a medium saucepan, combine the rice with 4 cups (960 ml) of broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 45-50 minutes until the rice is tender but still chewy. Drain any excess liquid and set aside to cool slightly.
  2. While the rice cooks, melt 3 tablespoons (42 grams) of unsalted butter in a large skillet over medium heat. Add 1 medium chopped yellow onion and 2 diced celery stalks. Cook for about 5-7 minutes until softened and fragrant. Stir in 3 minced garlic cloves and cook for another minute to avoid burning.
  3. Stir in 2 tablespoons chopped fresh sage and 1 tablespoon fresh thyme into the sautéed veggies. Cook for 1-2 minutes to release their aromas. Season with salt and pepper to taste. If using nuts, add ½ cup chopped pecans or walnuts now to toast gently for 2-3 minutes, stirring often.
  4. In a large mixing bowl, combine the cooked wild rice with the sautéed vegetable and herb mixture. Fold in ¾ cup (100 grams) dried cranberries and, if using, the zest of one orange. Mix gently but thoroughly to distribute everything evenly.
  5. Spread the mixture evenly in a greased 9×13 inch (23×33 cm) baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the top is slightly golden and the edges crisp up a bit.
  6. Let the stuffing rest for 5 minutes before serving. Taste for final seasoning and add a pinch more salt or pepper if needed.

Notes

If the stuffing is dry after baking, add a splash of broth or a pat of butter before serving. Keep an eye on cranberries to ensure they remain plump and juicy. Cover baking dish during initial baking to keep moist, then uncover to crisp the top. Can be made ahead and refrigerated before baking. For vegan version, substitute butter with olive oil or vegan margarine and use vegetable broth.

Nutrition

Keywords: wild rice stuffing, cranberry stuffing, Thanksgiving side dish, holiday stuffing, gluten-free stuffing, vegetarian stuffing

Find it online: https://blairrecipes.com/wild-rice-and-cranberry-stuffing-recipe-easy-perfect-thanksgiving-side/