Our delicious Wild Rice Stuffing recipe is packed with flavor and so easy to make! It is a fun twist on a traditional stuffing recipe for this holiday season. The whole family is going to love it!
The Best Wild Rice Stuffing Recipe
This simple side dish recipe is so good because it brings two of our favorite foods together, stuffing & wild rice! You can use dried bread cubes from the store or set out some cubed bread the night before and it will be dried out and stale the next day, perfect for whipping up this flavorful stuffing! The whole family is going to love this little spin on the traditional Thanksgiving side dish.
Looking for More Wild Rice Recipes?
If you love wild rice and Thanksgiving flavors as much as we do, you definitely need to try our Wild Rice + Cranberry Thanksgiving Meatballs!
What You Will Need
- olive oil – just a splash in the pan to help sauté the garlic and veggies.
- garlic – everything is better with a little garlic.
- yellow onion & celery – a classic combo in any stuffing recipe.
- mushrooms – a wonderful addition that compliments the wild rice in this dish.
- wild rice, cooked – we love making Instant Pot Wild Rice – so quick and easy!
- bread, cubed & dried – you can buy them cubed & dried from the store or easily cut up some bread at home and let it sit out overnight. If you want this recipe to be gluten-free just use a gluten-free bread.
- celery salt, garlic powder, dried sage, dried parsley, dried rosemary, dried thyme, dried tarragon, dried marjoram, kosher salt, & pepper – an amazing blend of spices that bring so much great flavor to this dish!
- broth – we used chicken broth, but feel free to use vegetable broth too!
- butter – if you want the dish to be dairy-free just use some vegan butter.
- optional additions – pecans, dried cranberries, or small pieces of sweet potatoes.
How To Make Wild Rice Stuffing
Sauté the garlic, onion, and celery in some olive oil in a cast iron skillet. Add the mushrooms & cooked wild rice.
How to Dry Out Bread for Stuffing
This is so easy. All you have to do is cut your bread into cubes the night before making the stuffing and set it out on the counter, uncovered, overnight. The next day it will be stale and dried out, perfect for making the most delicious stuffing! Of course you can buy it already cubed and dried from the grocery store, if you want to make it even easier.
Place bread cubes in a prepared baking dish or casserole dish. Add wild rice mixture, mix, and pour in the broth.
Mix thoroughly to combine. Pour melted butter on top.
Bake at 350 degrees for 30 minutes.
Enjoy!
Storage & Freezer
Any leftover stuffing can be stored in an airtight container in the fridge for 3-4 days or you can freeze it in a freezer-safe container for about 1 month.
Recipe FAQs
- What type of bread is used for traditional bread stuffing? Bread with a neutral flavor that is slightly on the sweet side is generally best for stuffing, like white bread or brioche. We also like to use a sourdough or italian bread but it is entirely up to your personal preference.
- How can I make wild rice stuffing gluten-free? This is really simple! All you have to do is grab gluten-free bread instead of regular bread (we love this Gluten Free Bread) and you are ready to go. You can cube it and let it sit out overnight before you make the dish so that it becomes dry and stale.
- Can you prepare wild rice stuffing a day ahead of time? You can, but the bread will become increasingly more soggy the longer it sits before baking. If you prefer a more soggy or moist stuffing then this might work for you. We would recommend getting all the ingredients ready to go the night before baking to make the process quicker. You can cut-up the bread to sit out overnight, make the wild rice/mushroom mixture (store in the refrigerator), and have everything ready to mix together right before baking.
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Other Recipes You Might Like
Classic Giblet Stuffing
Gluten Free Stuffing
Stuffed Onions + Sage and Gruyére
Dairy Free Green Bean Casserole
Wild Rice Stuffing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Oven + Stove Top
- Cuisine: American
Description
A buttery and delicious Wild Rice Stuffing recipe that is packed with flavor and so easy to make! A great addition to any holiday table!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1–2 tablespoons garlic, minced
- 1 medium yellow onion, minced
- 1 cup celery, sliced
- 8oz mushrooms, sliced
- 2–3 cups wild rice, cooked
- Approx. 8 cups dried bread cubes
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 tablespoon dried sage
- 2 teaspoons dried parsley leaves
- 1/2 tablespoon dried rosemary, crushed
- 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon dried marjoram
- 1 1/5 cups chicken broth (more, if desired or sub with vegetable broth)
- 1/4 cup butter, melted
Instructions
- Prep: Preheat oven to 350 degrees F. Grease a 9×13 baking dish.
- Sauté: Bring large cast iron skillet to medium-high heat. Add olive oil; swirl to coat the bottom of the pan. Add garlic and let cook, moving it around the pan constantly, until fragrant; about 30 seconds. Add onion and celery; sauté for 1 minute. Add in mushrooms & cooked wild rice; sauté for an additional 2-4 minutes, until the mushrooms are soft. Option to add additional olive oil, as needed to keep the pan from drying out.
- Baking Dish: Place the dried bread cubes, and mushroom mixture in the prepared baking dish; stir to combine. Add in seasonings: celery salt, garlic powder, dried sage, rosemary, thyme, salt, pepper, tarragon and marjoram. Stir to combine.
- Broth: Pour broth over everything and stir again, allowing the bread to soak it up. Taste and adjust any seasonings, as-needed. You can also add more broth, if you feel like it isn’t moist enough – add an additional 1/4 cup at at time.
- Butter + Bake: Spread everything out evenly in the pan and then pour the melted butter over top. Bake for 30 minutes, uncovered, on middle rack.
- Serve: Remove and let cool slightly at room temperature before serving. Enjoy!
Notes
- Dairy-Free: just use a vegan butter instead of regular butter.
- Gluten-Free: use gluten-free bread instead of regular bread.
- Homemade Dried Bread Cubes: you can buy pre-made stale bread cubes at the grocery store OR you can cut bread into cubes the night before making this stuffing and leave out on cookie sheets, uncovered on the counter. Let sit 24 hours or so and they will be good to go!
- Wild Rice: we definitely recommend making Instant Pot Wild Rice – so quick and easy!
Nutrition
- Serving Size: 6oz
- Calories: 233
- Sugar: 3.4 g
- Sodium: 353.9 mg
- Fat: 6.5 g
- Carbohydrates: 37.2 g
- Protein: 7.6 g
- Cholesterol: 10.7 mg
Meg A says
Any tips on how to make this in a crock pot?
Erin says
Hi Meg – oh gosh I have never attempted this one in the crock pot – let me know if you try it!
EH says
First time trying wild rice stuffing and loved it!!