Description
Wild Rice Stuffing – a buttery and delicious wild rice stuffing recipe that is packed with flavor and so easy to make!
Ingredients
Scale
- 1 tablespoon olive oil
- 1–2 tablespoons garlic, minced
- 1 small/medium yellow onion, minced
- 1 cup celery, sliced
- 8oz mushrooms, sliced
- 2–3 cups cooked wild rice
- 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 broth (more if desired)
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Bring large cast iron skillet to medium-high heat. Add olive oil; swirl to coat the pan.
- Add garlic and let cook, moving it around the pan constantly, until fragrant; about 30 seconds.
- Add onion and celery; saute for 1 minute.
- Add in mushrooms and saute for an additional 2-4 minutes, until the mushrooms are soft. Add additional olive oil, as needed to keep the pan from drying out.
- Add in wild rice and stir to combine.
- Grease a 9×13 baking pan and add bread cubes.
- Add mushroom mixture to the bread cubes and stir to combine.
- Add in seasonings: celery salt, garlic powder, dried sage, rosemary, thyme, salt, pepper, tarragon and marjoram. Stir to combine.
- Pour broth all over and stir, 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.
- Spread everything out evenly and then pour the melted butter over top.
- Bake for 30 minutes uncovered on middle rack.
- Remove and let cool slightly before serving.
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 these pre-made OR you can cut up your bread into cubes the night before making and set 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 cooking it in the Instant Pot – so quick and easy!