Wild Rice Dressing

A wild rice dressing with croutons, walnuts dried cranberries and mushrooms.

If you can't find dried cranberries, use fresh ones and add 2-3 tablespoons of sugar to the mix. It's just as good.

  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 6-8 as a side dish.

Ingredients

  • 2 cups wild rice
  • Salt
  • 3/4 pound mushrooms, sliced
  • 3 celery stalks, chopped
  • 1 medium yellow or white onion, chopped
  • 5 Tbsp unsalted butter
  • 1 cup walnuts
  • 1 1/2 cups dried cranberries
  • 1-2 Tbsp fresh sage, minced
  • 4 cups bread croutons
  • 2 cups chicken, vegetable or turkey stock

Method

1 Bring a large pot of salted water to a boil, then add the wild rice. Cover, turn the heat to low and simmer until the rice is tender, about 25 minutes or so.

2 Preheat the oven to 350°F.

3 As the rice is cooking, heat a large sauté pan on high for 1 minute. Add the mushrooms and shake the pan a little so they don't stick. Dry sauté the mushrooms, stirring often, until the release their water. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often.

4 Drain the rice when it is tender (most of the grains will have split by then) and add the rice to the sauté pan. Turn off the heat and add the sage, croutons, dried cranberries and walnuts. Sprinkle a little more salt over everything. Stir to combine.

5 Put the dressing into a large, oven-proof pot with a lid and dot with the remaining butter. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top.

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Comments

  1. agnespterry

    This looks totally awesome. Can I mooch off your family’s Thanksgiving, or at least the leftovers? As by way of introduction, I am a poor college student living two and a half hours away from home…

    No, just kidding, I have plans with my family already and we’ve already invited what may end up being seven people. Two for sure, possibly four, and the other three are extremely iffy as of right now. That’s plus the five of us. :-D

    I want to eat this stuffing, though. I absolutely love wild rice. Only thing is that I’d probably flash-cook baby bella mushrooms last minute so they were still almost raw and lovely, but with a hint of the flavor mixed in. (I’m not a fan of cooked mushrooms generally, but I LOVE them raw.)

  2. June

    This looks fabulous. Love wild rice and I just finished making a wild rice salad to serve with a rotisserie duck. It is especially tasty with game isn’t it?

  3. No Celery

    Hi. My husband hates celery, so I’m always wondering what might be a good substitute. Any suggestions? I really want to make this for Thanksgiving!

  4. rhonda

    i made this for our dressing this year, instead of our usual cornbread stuffing bc we are currently living in europe, and the ingredients were easier to find. while i enjoyed the final product, i think i loved it before i added the croutons and broth better. maybe next time i will just serve it as a rice/mushroom dish. thanks for the recipe.

  5. Kikukat

    This was absolutely delicious. Here’s an interesting note. I ended up using a combination of wild rice from California and Minnesota. The Minnesota rice popped open at 25minutes, but the California wild rice took 35minutes to open. The California wild rice was also very dark, almost black. I will be making this again for new years.