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Wild Rice Cranberry Stuffing


Wild Rice Cranberry Stuffing

Wild Rice Cranberry Stuffing

Linda Larsen
I love using wild rice in everything from bread to salads. So it was a natural to use in stuffing. The combination of ingredients in this wonderful recipe for Wild Rice Cranberry Stuffing is absolutely sublime.

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 8 to 10 servings


  • 1/2 pound bacon
  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup wild rice, rinsed
  • 2 cups chicken broth
  • 6 cups cubed oatmeal bread
  • 1 cup dried cranberries
  • 1 cup chopped pecans
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/2 to 1 cup heavy cream


To make Wild Rice Cranberry Stuffing, in large skillet, cook bacon until crisp. Remove bacon from pan, crumble, and set aside. Drain all but 1 tablespoon bacon drippings from skillet.

Add butter to skillet and cook onion and garlic for 5-7 minutes until tender. Add wild rice. Add 2 cups chicken broth, cover, and simmer for 30 minutes until rice is just tender to the bite.

In large bowl, combine oatmeal bread, cranberries, and chopped pecans. In small bowl, combine eggs, salt, pepper, fresh thyme, dried thyme, and chicken broth and mix well. Pour over bread mixture and stir.

Add wild rice mixture and stir. Add enough cream to moisten. If you're going to stuff the turkey, it will be more moist, so don't get the mixture too wet.

Stuff the turkey with the dressing. Put any remaining dressing in a casserole dish and dot with butter. Bake the dressing at whatever temp you're using to roast the turkey for 30-40 minutes until it reaches 165 degrees F.

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