Wild Rice Stuffing

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


  • 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


1 Cook the wild rice: 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 Sauté the mushrooms, add celery, onion: 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 Add cooked rice, sage, croutons, dried cranberries, walnuts, salt: 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 Add chicken stock, butter then bake: 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.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Guadalupe

    I made this today, but like other reader pointed out, I omitted the crutons (and stock), and increased the mushrooms to one pound, a small amount of shitake and the rest white ones. I also put a little bit more onion and celery. A hit and a keeper!

  • Lu

    Need to make it gluten free – any suggestions for sub for croutons?

  • 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.

  • 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.

  • 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!

  • 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?