Wild Rice Mushroom Stuffing Holiday (Recipe for Printing)
Ideal for holidays and family gatherings, this wild rice mushroom stuffing combines tender rice, savory mushrooms, dried cranberries, and aromatic herbs. Great for Thanksgiving or festive meals. Save & click.
# What You Need:
→ Grains and Bread
01 -
1 cup wild rice, rinsed
02 -
4 cups vegetable broth or chicken broth
03 -
6 cups bread cubes (about 12 ounces), day-old or dried
→ Vegetables and Aromatics
04 -
2 tablespoons olive oil
05 -
1 large onion, chopped
06 -
2 cloves garlic, minced
→ Mushrooms
07 -
1 pound mixed mushrooms, such as cremini, shiitake, and oyster, sliced
→ Dried Fruit and Nuts
08 -
1/2 cup dried cranberries
09 -
1/2 cup chopped pecans or walnuts
→ Herbs and Seasonings
10 -
1/4 cup chopped fresh parsley
11 -
2 tablespoons chopped fresh thyme
12 -
1 teaspoon salt
13 -
1/2 teaspoon black pepper
14 -
1/4 teaspoon ground nutmeg
→ Optional
15 -
2 tablespoons butter, melted (for toasting bread)
# How to Make It:
01 -
Combine the rinsed wild rice and vegetable or chicken broth in a medium saucepan over high heat. Bring to a boil.
02 -
Once boiling, reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and grains have split. Add extra broth if necessary to prevent drying out.
03 -
Remove the saucepan from heat and let wild rice stand, covered, for 5 minutes. Fluff with a fork and set aside.
04 -
Preheat oven to 300°F. Spread bread cubes on a large baking sheet and bake for 15-20 minutes, tossing halfway, until dry and lightly golden. Alternatively, leave bread cubes out overnight to dry.
05 -
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
06 -
Stir in minced garlic and cook for 1 minute, ensuring it does not brown.
07 -
Add sliced mushrooms and cook for 8-10 minutes until tender and most liquid evaporates. Drain excess liquid if needed. Season with salt and pepper.
08 -
In a large bowl, combine cooked wild rice, sautéed vegetables, dried cranberries, chopped pecans or walnuts, parsley, thyme, additional salt, pepper, and nutmeg.
09 -
Fold in dried bread cubes and gently toss until evenly combined.
10 -
Taste and adjust seasoning with additional salt, black pepper, or herbs as needed.
11 -
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
12 -
Transfer the stuffing mixture to the prepared baking dish. Cover with foil and bake for 30 minutes.
13 -
Remove foil and bake for an additional 15-20 minutes or until the top is golden and heated through.
14 -
If desired, loosely fill the cavity of poultry with stuffing. Avoid packing tightly to ensure even cooking. Roast until the stuffing reaches an internal temperature of 165°F.
# Extra Tips:
01 -
Allow bread cubes to fully dry for optimal texture. Adjust broth as needed to promote moisture balance based on bread dryness.