Reviewed: Nov. 26, 2009

I love this stuffing! This is the second time I've made this and it turned out awesome. Make sure to use a large stock pot to cook the wild rice in, because you end up adding a lot more to the pot later on. For the herbs I used 1 Tbsp. rosemary, 2 Tbsp. basil, 1 Tbsp. oregano, 1 Tbsp. thyme, 1/2 Tbsp. marjoram and 1/2 tsp. ground sage. I also added 1/2 tsp. salt and 1/2 tsp. pepper. The great thing is you can adjust the herbs according to your tastes. To cut costs, I only used raisins and craisins (skipping the apricots and cherries). It still turned out fabulous!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 18, 2009

Very good, easy to make ahead of time, reheated well. Lovely addition to a harvest meal.

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MARTAFRANK

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Feb. 21, 2009

This was the stuffing I used for my very first TG Turking Baking experience, and boy did I LOVE this!!! I didn't have any wild rice, so I used basmati (I live in tokyo, and wild rice is very uncommon). I also adore cranberries, so the craisins were delightful. I had some stuffing left over too, and it was good as is, but was even bettr when combined with the turkey. Highly recommended!!!

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aielena

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Reviewed: Nov. 23, 2008

If you want to impress your guests use this recipe to stuff cornish game hens. Absolutely delicious without a lot of work.

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Darlene

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Reviewed: Oct. 13, 2008

Great alternative to stuffing! Everyone loved it even those who are meat and potato eaters. My husband liked it better than the stuffing! Thanks.

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Heidi

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Nov. 24, 2007

It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth, for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water, so that's how we tried it and it was great! BTW, we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked.

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kdmorgan77

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Reviewed: Dec. 28, 2006

I made this rice for Christmas dinner. Everyone loved it and asked for the recipe. Thanks for a wonderful dish!

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dreams256

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Reviewed: Dec. 24, 2006

I purchased a long grain and wild rice combination and just cooked it up acocrding to the package directions. I used microwave bacon (I hate bacon grease) and set it aside. I sauteed the onion and celery, and added the fruit to the rice while the rice was still a little 'wet'. Added the celery and onion, the dry herb mix (basil, organo, thyme, sage) to the rice and fruit and cooked on med-low until everything was cooked through. Added the bacon and parley and mixed until warm. This is an incredible dish. DH and I plan on using this a a foundation form here on out and will play around with substituting the bacon for chicken sauage, and the fruits and herbs.

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Leigharev

Cooking Level: Expert

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Reviewed: Dec. 12, 2006

yum! i stuffed a winter squash and it was delish.

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jmineau

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Reviewed: Nov. 25, 2006

The instructions for the recipe are not written correctly, omitting the broth that is called for in the ingredients list. The uncooked long grain rice do not soften in the time instructed. I think this would be a great recipe if the long grain were pre-cooked and then mixed into the other ingredients. The flavor was good, the texture was crunchy. No one would eat it at Thanksgiving.

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CYBERJYN

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Living In: Martinez, California, USA

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Reviewed: Nov. 12, 2006

this was a huge hit. i made this for a family party when my brother cam back from Iraq, everyone loved it. the only thing i added was sausage and i did not hadd the cherries, currants and apricots since i did not have them. it was totally awesome. thanks you and i got many request for this recipe adn will be using it for thanksgiving this year

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MTTNFERR

Cooking Level: Expert

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Reviewed: Nov. 3, 2006

Liked this a bunch. Went great with a roast pork tenderloin. I just made my wild rice separately as well as the white rice. With the wild rice, I used chicken broth plus some water. Added some golden raisins as well. This was very tasty served cold as well.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 31, 2006

YUM! I split this recipe in half and it still made quite a bit. Delicious!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 27, 2005

we enjoyed this. please take the mystery away redheadedmystery. what do YOU do with the chicken broth. the pecan addition sounds excellent. even my husband who "doesn't eat this kind of thing" said it was good and to have it with ground sausage the next time i make it.

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RENWIC

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Reviewed: Dec. 11, 2004

This recipe has immediately become a family favorite and has been used for the past three years at Thanksgiving and Solstice. In fact, I had to find the recipe again to e-mail to a friend.

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SYLVANGL

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Reviewed: Nov. 24, 2004

I am in the process of making this seemingly wonderful stuffing for Turkey day tomorrow, and it says nowhere in the recipe what to do with the 1.5 cups of the chicken broth! Yikes! I guess I will wing it, and let you all know later with a rating as to how it turned out.

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rita

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Reviewed: Jul. 6, 2002

Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 3, 2002

One word... WOW!!!!!!!!! This is so good. I added some roasted pecans in the second batch I made and they added a nice touch. Thanks for sharing this outrageous recipe.

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