More Recipes Like Wild Rice Stuffing

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Wild Rice Stuffing Bake

Submitted by: Frances Poste

If you prefer, you can stuff this mixture loosely into a bird to bake rather than in a separate dish.

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Leslie's Broccoli, Wild Rice, and Mushroom Stuffing

Submitted by: Leslie Eickhoff-Davis

Home Town: Cincinnati, Ohio, USA

Living In: Curtis, Washington, USA

This is the only stuffing I ever make and it gets RAVES! Not only is it beautiful, it has a wonderful meld of flavors and textures. Want something different than a sage dressing? Try mine!

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Wild Rice Stuffing for Turkey

Submitted by: MCBETH24

Wild rice and croutons come together in this family-tested recipe that's been pleasing Thanksgiving crowds for years.

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Roast Goose with Wild Rice Stuffing

Submitted by: Christine L.

Another great roasted goose recipe. Perfect for Christmas dinner!

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Wild Rice with Rosemary and Cashew Stuffing

Submitted by: GADZUBA

Essentially, this is a rice pilaf that I have modified ever-so-slightly to be used as a stuffing for a small roasting chicken. The type of nuts, mushroom, and herbs can be varied in any number of ways.

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Stuffed Boneless Quail with Wild Rice and Sage Stuffing

Submitted by: BECKY SMITH

Quail are stuffed with a savory mixture of wild rice, onion, celery, sage, parsley and walnuts. This is a dish you'll impress yourself with!

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Sausage and Wild Rice Stuffing

Provided by: Bob Evans®

Both wild rice and sausage are key ingredients in this hearty stuffing.

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Buckshot Duck with Wild and Brown Rice Stuffing

Submitted by: CHEF FABULOUS!

Home Town: New York, New York, USA

Roasted duck is stuffed with a seasoned rice stuffing mixture.

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Vegetable Wild Rice

Submitted by: Taste of Home Test Kitchen

Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.

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Northwoods Wild Rice

Submitted by: Suzanne Caquelin

My recipe uses a product native to the north-central United States, wild rice. Wild rice is not a rice at all, but rather a grass seed. It was a staple in the diet of the early American Indians and remains a favorite today because of its crunchy texture. This dish is especially good served with poultry.