Wild Rice Stuffing
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This homemade Wild Rice Stuffing has it all with savory, sweet, creamy, and crunchy elements all in one warm, satisfying bowl. It’s a vibrant twist on traditional stuffing, making a beautiful addition to any holiday table.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- How To Make Wild Rice Stuffing
- More Holiday Recipes
If you’re cooking a big spread for Thanksgiving, Christmas, or even just enjoying a comforting meal, this recipe is one you’ll return to again and again. With smoky bacon, fresh pear, tangy blue cheese, and cranberries in every bite, it has all the flavors you need to make everyone at the table happy.
This can be just a small part of a big spread. Cooking for the holidays is one of my favorite things. Want to make a few more of my best holiday dishes? Try my Orange Sriracha Glazed Carrots with Goat Cheese and Pistachios, Sweet Potato Casserole, Creamed Spinach, and Green Bean Casserole for side dishes that everyone will rave about until next year.
Do you want a more traditional stuffing? Try my classic Thanksgiving Stuffing Recipe!
Need a show-stopping main dish? My Maple and Sage Brown Butter Roasted Turkey, Herb-Encrusted Lamb Chops, or this Ham Glaze Recipe.
Here’s Why You’ll Love This Recipe
- Naturally gluten-free: No bread needed, so it works for guests with dietary restrictions.
- Make-ahead friendly: Ideal for preparing ahead of time before a big gathering!
- Layers of flavor: From smoky to sweet to tangy, there is variety in every bite.
- Wholesome and hearty: The wild rice blend is a filling, fiber-rich, and delicious option.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Bacon: Adds smoky, savory flavor and a bit of crispy texture.
- Wild rice blend: A hearty and nutty base that holds up beautifully to bold mix-ins.
- Celery: For crunch and classic stuffing flavor.
- Fresh sage: Earthy and aromatic; feel free to substitute with dried if that’s what you’ll have.
- Garlic powder: Enhances the savory notes without overpowering.
- Chicken stock: Helps cook the rice and infuses it with rich flavor. Use vegetable stock for a vegetarian version.
- Dried cranberries: A sweet-tart contrast that pops against the savory elements.
- Chopped pecans: Toasted for extra depth and crunch.
- Blue cheese: Adds incredible flavor to the dish. If you are not a fan, it can be omitted or substituted with feta or goat cheese instead.
- Scallions: Just the green parts, sliced thin for freshness and a mild onion note.
- Pear: Diced for sweetness and a touch of elegance.
- Apple cider vinegar: Adds brightness and balances the richness.
- Kosher salt and black pepper: To season everything to perfection.
How To Make Wild Rice Stuffing
Step 1: Cook the bacon
In a large pot over medium heat, cook the bacon until it is browned and crispy. Remove and drain on paper towels, leaving the drippings in the pot.
Step 2: Sauté the aromatics
Add the wild rice blend, chopped celery, sage, and garlic powder to the bacon fat. Cook until the celery softens, about 5 to 10 minutes.
Step 3: Simmer the rice
Pour in the chicken stock, cover, and reduce the heat to low. Let it simmer until most of the liquid has been absorbed, approximately 45 minutes.
Step 4: Let it steam
Turn off the heat and keep the pot covered for 10 minutes to finish steaming the rice.
Step 5: Combine the ingredients
Crumble the bacon and stir it in with the cranberries, toasted pecans, blue cheese, scallions, diced pear, apple cider vinegar, salt, and pepper.
Step 6: Toss and serve
Mix all the ingredients until well combined, then serve warm.
Helpful Tips and Tricks
- Toast your pecans for a deeper flavor. Just a few minutes in a dry skillet makes a big difference.
- Don’t skip the vinegar. It brightens the dish and ties all the elements together.
- Use a wild rice blend instead of pure wild rice for a better texture and color.
- Let it steam after cooking to finish softening the rice without overcooking.
More Holiday Recipes
- Spinach Salad with Warm Bacon Dressing
- Bread Pudding
- Simply Perfect Apple Pie
- 7-Fishes Cioppino
- Cinnamon Crumb Cake
- Baked Brie in Puff Pastry
Wild Rice Stuffing
Ingredients
- 3 slices (66 g) bacon
- 1 1/4 cups (200 g) wild rice blend
- 2 stalks (80 g) celery, chopped
- 1 tablespoon (14.79 g) sage, fresh (leaves only) minced
- 1/2 teaspoon (1.5 g) garlic powder
- 2 cups (480 g) chicken stock
- 1/3 cup (40.4 g) dried cranberries
- 1/3 cup (36.33 g) chopped pecans, toasted
- 1/3 cup (45 g) blue cheese, crumbled
- 1/2 bunch (12 g) scallions, green part only, sliced
- 1 (178 g) pear, cored and diced
- 2 teaspoons (10 g) apple cider vinegar
- 1 teaspoon (6 g) kosher salt
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- In a large pot over medium heat, cook the bacon until crisp, then remove it from the pot, leaving the drippings behind, and drain it on paper towels.
- Add the rice, celery, sage, and garlic powder to the pot and saute until the celery is tender (approx. 5 to 10 minutes).
- Pour the stock in, then cover the pot, turn the heat down to low, and allow it to simmer until most of the liquid has been absorbed (approx. 45 minutes).
- Remove the pot from the heat and allow it to steam (covered) for an additional 10 minutes.
- Crumble the bacon and add it to the rice mixture, along with the cranberries, pecans, blue cheese, scallions, pear, apple cider vinegar, salt, and pepper.
- Toss the wild rice dressing to mix all the ingredients together, and serve immediately.
