Wild Rice Stuffing
This Wild Rice Stuffing combines nutty wild rice, herbs, and bread cubes for a hearty holiday side. Easy, dairy-free, gluten-free friendly & make-ahead!
Ingredients
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoons garlic minced
- 1 medium yellow onion minced
- 1 cup celery sliced
- 8 oz 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 9x13 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: 1/2 teaspoon celery salt, 1/2 teaspoon garlic powder, 1 tablespoon dried sage, 2 teaspoons dried parsley leaves, 1/2 tablespoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon dried tarragon and 1/4 teaspoon dried 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
Calories: 153kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 419mg | Potassium: 225mg | Fiber: 2g | Sugar: 2g | Vitamin A: 183IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
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