Thanksgiving Wild Rice Stuffing Recipe

5 from 4 votes

Thanksgiving Wild Rice Stuffing Recipe

This hearty Thanksgiving wild rice side dish is packed with sauteed veggies, toasted pecans, dried cranberries, and fresh citrus. It’s an unexpected dish that’s easy to make and everyone loves.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings: people

Calories: 307kcal

Author: The Carefree Kitchen

Ingredients

1 cup wild rice
2½ cups chicken broth
1/2 cup pecans chopped
3 tablespoons butter
1 tablespoon light brown sugar
3 cups yellow onion diced small
1/2 cup celery diced small
1/2 cup dried cranberries
1/2 teaspoon orange zest
2 tablespoons orange juice
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons parsley fresh, chopped for garnish

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Instructions

In a saucepan over medium high heat, add the wild rice and chicken broth. Bring to a boil, then cover and turn down heat to a low simmer. Let the rice cook for about 45 minutes, or until the liquid has absorbed and the rice is tender.
Meanwhile, in a separate saucepan over medium heat, add the chopped pecans. Cook while stirring occasionally until the nuts are golden and very aromatic. Remove the nuts from the pan and set aside and wipe the pan clean.
Return the pan to medium heat and add the butter, brown sugar, and chopped onions. Cook for about 10 minutes, or until the onions are lightly caramelized.
Add the celery and dried cranberries to the onions, cooking and stirring until the celery is translucent and tender. Finally, add the orange zest, orange juice, salt, and pepper and cook until the entire mixture is warm and well-combined.
Once the rice has finished cooking, add it to the onion mixture along with the toasted pecans. Garnish with parsley and serve warm. Enjoy!

Notes

Storing leftovers: store in an airtight container in the fridge for up to 3 days.

Reheating: to reheat, transfer rice to a saucepan, add a splash of water, and heat over medium until warm.

Nutrition