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Wild Rice Stuffing

Wild rice stuffing combines tender, split wild rice with dried bread cubes, sautéed vegetables, and herbs in a golden baked casserole. The covered bake keeps the center moist, while the final uncovered bake adds a crisp golden top.
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Prep Time 20 minutes
Cook Time 1 hour 42 minutes
resting 10 minutes
Total Time 2 hours 12 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wild rice rinsed
  • 4 cups water
  • 8 cups bread cubes about 12 ounces; unseasoned, dried
  • 3 tablespoons unsalted butter
  • 1 cup yellow onion chopped
  • 1 cup celery chopped
  • 8 oz mushrooms chopped
  • 1.5 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 2 eggs large, beaten

Equipment

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

Method
 

  1. Combine the wild rice and water in a 3-quart saucepan and bring to a boil.
  2. Reduce the heat to low, cover, and simmer for 45–55 minutes, until the kernels split and are tender. Drain well.
  3. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  4. Put the bread cubes in a large bowl.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion, celery, and mushrooms and cook for 8–10 minutes, until tender and the mushroom liquid has evaporated.
  7. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
  8. Add the cooked wild rice and skillet mixture to the bread cubes.
  9. Whisk the broth and eggs together, pour over the stuffing, and toss until evenly moistened.
  10. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 25 minutes.
  11. Remove the foil and bake for 15–20 minutes, until the top is golden and the center reaches 160°F.
  12. Rest for 10 minutes before serving.

Notes

For evenly moist stuffing, toss until the bread cubes are uniformly moistened before baking. Refrigerate leftovers for 3–4 days; freezing is suitable. For a vegetarian version, use vegetable broth instead of chicken broth.