This Wild Rice Stuffing has all the cozy flavors of classic stuffing, with nutty wild rice standing in for the bread. Onion, celery, and browned mushrooms are tossed with sage, thyme, and rosemary, then finished with sweet dried cranberries and crunchy pecans. It's made entirely on the stovetop, so it frees up your oven on a busy holiday.
I tested this a few times to get the rice texture and the mushroom browning just right. The rice cooks while you sauté the vegetables, and everything comes together in one skillet at the end. It's naturally gluten-free when you use gluten-free broth, and it's hearty enough to hold its own next to the turkey.
If you loved this recipe, try our Sausage Stuffing or Stuffed Butternut Squash with Wild Rice next.
Why You'll Love This Recipe
- Naturally gluten-free. There's no bread, so it works for gluten-free guests, as long as your broth and rice blend are gluten-free.
- Made on the stovetop. You don't need the oven, which keeps it free for the turkey, rolls, and pies.
- Classic stuffing flavor. Sage, thyme, rosemary, onion, and celery give you the savory taste you expect from traditional stuffing.
- Sweet and crunchy. Dried cranberries add tart sweetness, and pecans add crunch to every bite.
- Easy to make ahead. Cook it a day or two early and reheat it, which takes pressure off the big day.
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Ingredients and Substitutions
To make this savory Wild Rice Stuffing, you will need the following ingredients (see recipe card below for quantities):
- wild rice blend - choose a blend of wild rice, brown rice, and long-grain rice that isn't instant, and rinse it well. Cooking times vary by brand, so follow the package directions. Pure wild rice also works but takes longer to cook.
- vegetable broth - cooks the rice and adds flavor. Chicken broth works too, but it won't be vegetarian. Check the label if you need it gluten-free.
- unsalted butter - adds richness for sautéing. Use vegan butter or extra olive oil to make it dairy-free.
- olive oil - helps keep the butter from burning. Avocado oil works as a substitute.
- yellow onion - gives the stuffing a sweet, savory base. White onion or a shallot works too.
- celery - a classic stuffing ingredient that adds freshness and a little crunch.
- cremini mushrooms - add a meaty, earthy flavor. Baby bella, white button, or shiitake mushrooms work as substitutes. Wipe them clean instead of rinsing so they brown instead of steam.
- garlic - fresh cloves, minced, give the best flavor.
- dried thyme - adds a warm, earthy flavor. Use 1 tablespoon of fresh thyme leaves if you prefer fresh.
- dried sage - the signature stuffing herb. Use 1 tablespoon of chopped fresh sage in its place.
- dried rosemary - adds a piney note. Use 1½ teaspoons of finely chopped fresh rosemary if you have it.
- salt and black pepper - season to taste at the end, since broth varies in saltiness.
- dried cranberries - add tart sweetness and color. Dried cherries or chopped dried apricots work as substitutes.
- pecans - add crunch and a buttery flavor. Walnuts work too, or use toasted pepitas to make it nut-free.
- fresh parsley - stirred in at the end for freshness and color.
Equipment
You will need a medium saucepan with a lid, a large skillet, a wooden spoon, a cutting board, and a sharp knife.
Instructions
- Cook the wild rice. Add the wild rice blend and vegetable broth to a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer according to package directions, about 40 to 45 minutes, until the rice is tender and most of the liquid has been absorbed. Drain any excess liquid, if necessary.
- Cook the vegetables. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Cook the mushrooms. Add the mushrooms and cook for another 6 to 8 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
- Add the seasonings. Stir in the garlic, thyme, sage, rosemary, salt, and pepper. Cook for about 1 minute, until fragrant.
- Combine. Add the cooked wild rice, dried cranberries, and pecans to the skillet. Toss until everything is evenly combined and cook for another 2 to 3 minutes until warmed through.
- Finish and serve. Remove from the heat and stir in the fresh parsley. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve warm.
Expert Tip
Let the Mushrooms Brown Before You Stir
Mushrooms are full of water, so they need room and patience to brown. Spread them out in the skillet and let them cook undisturbed for a couple of minutes before you stir. Keep cooking until the liquid has cooked off and the edges are golden. Browned mushrooms give the stuffing deep, savory flavor, while mushrooms that are crowded or stirred too soon turn pale and watery.
Recipe Variations
- Add sausage. Brown ½ pound of Italian or breakfast sausage in the skillet before the vegetables for a heartier, meaty version.
- Make it vegan. Use vegan butter or extra olive oil, and check that your broth and rice blend are vegan.
- Add apples. Stir in 1 diced apple with the cranberries for a sweet, juicy crunch.
- Swap the mushrooms. Use shiitake, oyster, or a mix of wild mushrooms for even more depth.
- Add roasted squash. Fold in cubed roasted butternut squash or sweet potato for a sweeter, heartier stuffing.
- Use fresh herbs. Swap the dried herbs for fresh, using about three times the amount.
- Brighten it up. Stir in a splash of balsamic or apple cider vinegar at the end for a little tang.
- Bake it. Transfer the stuffing to a baking dish, cover, and warm it in a 350°F oven for 15 to 20 minutes, or bake it uncovered for a slightly crisper top.
- Turn it into stuffed squash. Spoon the stuffing into roasted squash halves, like in our Stuffed Butternut Squash with Wild Rice.
Tips for the Best Wild Rice Stuffing
- Rinse the rice. Rinsing removes dust and extra starch, so the grains cook up separate and fluffy.
- Use a non-instant blend. Instant blends cook much faster and can turn mushy in this recipe, so adjust the cooking time if you use one.
- Resist peeking. Keep the lid on while the rice simmers so the steam stays in and the grains cook evenly.
- Drain extra liquid. If any liquid is left when the rice is tender, drain it so the stuffing doesn't get soggy.
- Let the mushrooms brown. Don't crowd the skillet, and wait until the moisture cooks off for the best flavor.
- Add the cranberries and pecans at the end. This keeps the pecans crunchy and the cranberries plump.
- Taste before serving. Rice absorbs a lot of salt, so adjust the seasoning at the end.
- Loosen it if needed. If the stuffing seems dry, stir in a splash of warm broth.
Storage
Make Ahead
Cook the wild rice up to 2 days ahead and store it in the fridge. You can also make the entire stuffing 1 day ahead. If you do, hold back the pecans and parsley and stir them in when you reheat so they stay crunchy and fresh.
How to Store
Let the stuffing cool to room temperature, then transfer to an airtight container and refrigerate for up to 3-4 days.
How to Reheat
Reheat in a skillet over medium-low heat with a splash of broth, stirring often, until warmed through. You can also microwave it in 30-second increments, or warm it covered in a 350°F oven for 15 to 20 minutes.
How to Freeze
Cool the stuffing completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of broth as directed above. The pecans may soften slightly after freezing, so stir in a few fresh ones before serving if you like.
How to Serve
Serve this Wild Rice Stuffing alongside your Thanksgiving turkey or any holiday roast. It's also a hearty side for weeknight chicken or a cozy fall dinner.
These are my favorite mains and sides to serve with it:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Yes, there's no bread in this recipe, so it's naturally gluten-free. Just check the labels on your vegetable broth and your wild rice blend, since some blends include seasoning packets or are processed alongside wheat.
Yes, but the safest option is to cook it separately. If you do stuff the bird, fill the cavity loosely right before roasting, and make sure the center of the stuffing reaches 165°F.
Traditionally, stuffing is cooked inside the bird and dressing is baked or cooked separately. These days the names are used interchangeably, and this recipe is made in a skillet, so you can call it either one.
A wild rice blend is the easiest, because it's usually a mix of wild rice, brown rice, and sometimes long-grain rice. That makes it more affordable and gives it a softer, more balanced texture than pure wild rice. Choose a non-instant blend and follow the package directions. Pure wild rice works too, but it can take 45 to 60 minutes or longer to cook.
Yes. Brown rice alone makes a softer, milder stuffing with less chew, and it takes about the same time to cook. Using half brown rice and half wild rice gives you the best of both, with a little of that nutty bite and a more affordable price. Follow the package directions for the liquid and time.
It probably needs more time or more liquid. Cover and keep simmering over low heat, adding a splash of broth if the pot gets dry, until the grains are tender and some have split open.
More Stuffing Recipes
Looking for other recipes like this? Try these:
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Wild Rice Stuffing
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
This hearty Wild Rice Stuffing is made on the stovetop with mushrooms, herbs, dried cranberries, and pecans. It's a naturally gluten-free alternative to bread stuffing.
Ingredients
- 1½ cups wild rice blend, rinsed and drained
- 3½ cups vegetable broth (or as needed according to package directions if it's different)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon dried rosemary
- ¾ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- ½ cup dried cranberries
- ½ cup pecans, roughly chopped
- ¼ cup fresh parsley, finely chopped
Instructions
- Add the wild rice blend and vegetable broth to a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer according to package directions, about 40 to 45 minutes, until the rice is tender and most of the liquid has been absorbed. Drain any excess liquid, if necessary.
- Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
- Add the mushrooms and cook for another 6 to 8 minutes, stirring occasionally, until browned and most of their moisture has evaporated.
- Stir in the garlic, thyme, sage, rosemary, salt, and pepper. Cook for about 1 minute, until fragrant.
- Add the cooked wild rice, dried cranberries, and pecans to the skillet. Toss until everything is evenly combined and cook for another 2 to 3 minutes until warmed through.
- Remove from the heat and stir in the fresh parsley. Taste and adjust the seasoning with additional salt and pepper, if needed. Serve warm.
Notes
Storage: Make the stuffing up to 1 day ahead, holding back the pecans and parsley until reheating. Refrigerate in an airtight container for up to 3-4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat in a skillet over medium-low heat with a splash of broth.
Gluten-free: Check that your broth and rice blend are labeled gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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