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Wild Rice Stuffing

Wild rice stuffing combines tender, split-grain wild rice with browned mushrooms, vegetables, and dried bread cubes. Baked covered and then uncovered, it finishes with a golden top and a moist, savory center.
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Prep Time 15 minutes
Cook Time 1 hour 49 minutes
Resting time 10 minutes
Total Time 2 hours 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tbsp unsalted butter divided
  • 1.5 cup wild rice
  • 6 cup water
  • 1 yellow onion large, diced
  • 3 celery ribs, diced
  • 8 oz cremini mushrooms chopped
  • 1 tsp sage dried
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 12 oz bread cubes unseasoned, dried
  • 2.5 cup chicken broth low-sodium
  • 2 eggs large, lightly beaten
  • 0.25 cup parsley fresh, chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Rinse the wild rice under cold running water.
  4. Combine the rice and water in a 3-quart saucepan and bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 45-60 minutes, until the rice is tender and most grains have split.
  6. Drain the rice well.
  7. Melt the remaining 5 tablespoons butter in a 12-inch skillet over medium heat.
  8. Add the onion, celery, and mushrooms, and cook for 8-10 minutes, stirring occasionally, until tender and the mushrooms are browned.
  9. Stir in the sage, salt, and pepper.
  10. Combine the cooked rice, vegetable mixture, and bread cubes in a large bowl.
  11. Whisk the broth and eggs together.
  12. Pour the broth and egg mixture over the bread mixture.
  13. Stir in the parsley until evenly moistened.
  14. Transfer the mixture to the prepared baking dish and cover with foil.
  15. Bake for 30 minutes.
  16. Uncover and bake for 15-20 minutes more, until the center reaches 165°F and the top is golden.
  17. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, drain the wild rice well before combining it with the bread cubes. Store leftovers in the refrigerator for 3-4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.