Wild Rice and Cranberry Stuffing Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Wild Rice and Cranberry Stuffing Recipe is a delightful and flavorful addition to your Thanksgiving table. Combining the nutty taste of wild rice with the tartness of cranberries, this stuffing is both hearty and festive.

The recipe is easy to follow and can be prepared ahead of time, making it a convenient choice for holiday gatherings. It’s a perfect complement to turkey or any roasted meat.

Festive Wild Rice and Cranberry Stuffing

This stuffing features a blend of wild rice, cranberries, celery, and herbs, creating a savory and slightly sweet dish. It takes about 1 hour to prepare and serves 6-8 people, making it ideal for Thanksgiving celebrations.

Ingredients

1 cup wild rice, rinsed and drained
2 cups vegetable broth or water
1 medium onion, chopped
2 celery stalks, chopped
1 cup fresh or dried cranberries
1/2 cup chopped walnuts or pecans (optional)
2 tablespoons olive oil or butter
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper to taste
1/4 cup fresh parsley, chopped (for garnish)

Instructions

Cook the Wild Rice: In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed.
Sauté the Vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and celery, and sauté until softened, about 5-7 minutes.
Combine Ingredients: In a large bowl, mix the cooked wild rice, sautéed vegetables, cranberries, nuts (if using), thyme, sage, salt, and pepper. Stir until well combined.
Bake the Stuffing: Preheat the oven to 350°F (175°C). Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until heated through and slightly crispy on top.
Serve: Garnish with fresh parsley before serving alongside your favorite holiday dishes.