Is wild rice stuffing gluten-free?

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.

Can I stuff a turkey with wild rice stuffing?

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.

What’s the difference between stuffing and dressing?

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.

What kind of wild rice should I use?

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.

Can I use brown rice instead of wild rice?

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.

Why is my wild rice still tough?

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.

Wild Rice Stuffing

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

Scale

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

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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