READY IN 50 mins

Wild Rice Stuffing for Turkey

Read Reviews (33)

"This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)" — MCBETH24

Directions

Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2007

I added 12 ounces of seasoned sausage, 3/4 cup dried cranberries, 1 onion, and 1 apple peeled and chopped and it was really well liked by everyone. You could add any or all of the above ingredients and it would improve the flavor.

—MOMTO8

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Most Helpful Critical Review

Nov 25, 2009

I am also from MN and love wild rice but had never cooked it. Not knowing what to expect I followed the recipie exactly. The wild rice was not even close to being cooked in the time specified. Now I had very dark wild rice which I'm learning takes longer to cook. So needless to say, it turned out terrible but the flavor was good in spite of completely uncooked rice. I plan on making this again and hope to give it a great rating like everyone else.

—Scotty Anderson

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41 Ratings

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Nov 21, 2007

My husband and I are not stuffing fans, but the search for good stuffing recipe has now ended. This is a wonderful recipe and we loved it. I had to make it again 2 days after thanksgiving because we still had most of our other leftovers and the family requested more. I did make little bit of changes by adding some cooked breakfast sausage and bacon and I also used mixed rice (wild, red, brown, and white) I couldn't find just plain wild rice. I did omit one bouillon cube so it is not too salty. Homemade croutons also makes it really good, but not necessary. You can just buy the croutons in the store. Wonderful recipe.

—CASSIEBEL

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Dec 05, 2005

Hi, I have tasted wild rice stuffings before and liked each of them. This year my daughter took on the task of making Thanksgiving Dinner for 32 {with me doing most of the prep work...she's no cook...ha ha} for her own large family and her soon to be in-laws. I made this stuffing and it was a raving success. The only thing I changed was instead of using Boullion, I used broth from a box. It was great!! Thanks.

—dianeinAz

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Nov 24, 2006

This recipe has serious potential. I followed the recipe exactly and found it to be salty even though I used low sodium broth instead of boullion. This could be due to baking it in a dish and not in the bird (sorry, I know waaaayyyy too much about microbiology to put my stuffing into the bird). I think the saltiness was due to the croutons I used. Next time, I will use packaged dry bread cubes instead. Also, I think the addition of italian sausage would be great, as well as some red bell pepper for more color. I loved the nutty taste and texture of the wild rice with the soft bread of the croutons. Thanks for the great idea! I'll be playing with the recipe over the next few years to create a fabulous Thanksgiving side dish.

—DKBECK

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Nov 22, 2007

This was hands down the best stuffing I have ever had. I love wild rice so maybe that is why. My only suggestion would be to cook the wild rice until it busts through the black skin. I cooked 25 minutes but it was a bit too chewy, but at the same time, sooo very tasty. I think the seasoned crutons is very mucgh a secret to incredible stuffing. I will use this recipe every time!

—Lydia

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Sep 02, 2006

I used half the butter and it still turned out great!

—LGHANSEN

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May 21, 2010

Doesn't taste like anything. Dry and lacks flavor. After cooking as directed, I spent an hour or so trying to make it edible for Thanksgiving side dish. Added tons more herbs and spices, dried fruit, nuts, chicken broth, and more but it took so much work I don't remember it all anymore. Too much trouble, need a recipe that already works.

—joyello18

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Nutrition

Calories
184 kcal
9%

Carbohydrates
19.7 g
6%

Cholesterol
21 mg
7%

Fat
10.3 g
16%

Fiber
1.8 g
7%

Protein
3.9 g
8%

Sodium
607 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Wild Rice Stuffing for Turkey

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 184
** Calories from Fat: 93

% Daily Value *
** Total Fat 10.3g 16 %
** Saturated Fat 5.6g 28 %
** Cholesterol 21mg 7 %
** Sodium 607mg 24 %
** Potassium 130mg 4 %
** Total Carbohydrates 19.7g 6 %
** Dietary Fiber 1.8g 7 %
** Protein 3.9g 8 %
** Sugars 1.2g
** Vitamin A 6 %
** Vitamin C 9 %
** Calcium 3 %
** Iron 8 %
** Thiamin 9 %
** Niacin 18 %
** Vitamin B6 6 %
** Magnesium 12 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.