Is wild rice stuffing the same as using a wild rice blend?

No, and the difference is the liquid. Pure wild rice needs about three cups of liquid per cup and a half of rice and 40 to 45 minutes of simmering. Most blends are largely brown rice, cook faster with less liquid, and give a softer result. If you use a blend, follow its package liquid ratio and start checking ten minutes early.

Can I cook this stuffing inside the turkey?

It is safer and better baked in its own dish. A rice based stuffing packs densely, and the center can sit in the temperature danger zone while the bird cooks. Baked separately, it gets a toasted top, exact seasoning, and a food safe temperature throughout. Spoon a little turkey drippings over the pan if you want the roasted flavor.

How much wild rice stuffing should I make per person?

Plan on about 3/4 cup of finished stuffing per person when several sides share the table, and a full cup when it is one of only two or three sides. This recipe makes roughly 8 cups, which serves 8 generously beside a full Thanksgiving spread.

Can wild rice stuffing be frozen?

Yes. Bake it first, cool it completely, and freeze it in a covered dish for up to 2 months, without the apple and pecans. Thaw overnight in the refrigerator, reheat covered at 325 degrees F until hot, then fold in freshly diced apple and newly toasted pecans so the finish stays crisp.

Why did my wild rice stay hard after an hour of cooking?

Old wild rice is the usual cause; grains stored for a long time dry out and resist softening. Add hot liquid a quarter cup at a time and keep simmering, checking every 10 minutes. Soaking the rice in cold water for 2 hours before cooking also helps an old batch cook evenly.

Wild Rice Stuffing, Make Ahead For Thanksgiving

Ingredients

Scale

1 1/2 cups wild rice, rinsed well
3 cups low sodium chicken broth or vegetable broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 large yellow onion, finely diced
3 celery stalks, finely diced
12 ounces cremini mushrooms, thickly sliced
3 cloves garlic, minced
2 tablespoons fresh sage, finely chopped
2 teaspoons fresh thyme leaves
1 teaspoon fine salt, plus more to taste
1/2 teaspoon black pepper
1 firm sweet tart apple, cored and diced
3/4 cup dried cranberries
3/4 cup pecans, toasted and coarsely chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh lemon juice

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Instructions

Combine the rinsed wild rice and the broth in a medium saucepan. Bring to a boil, cover, and simmer on low for 40 to 45 minutes, until most grains have split and curled and chew tender. Rest, covered and off the heat, for 10 minutes, then drain any remaining liquid and fluff with a fork.
Heat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish or a shallow 2 1/2 quart dish.
Melt the butter with the olive oil in a large, deep skillet over medium heat. Add the onion and celery and cook 5 minutes, until softened and translucent at the edges.
Add the mushrooms in a single layer and leave them undisturbed for 3 minutes, until the undersides brown. Stir and cook 4 to 5 minutes more, until the mushrooms are deeply colored and their liquid has cooked off.
Stir in the garlic, sage and thyme and cook 1 minute, until fragrant. Add the cooked wild rice, salt and pepper, and fold everything together until the grains are glossy and evenly mixed.
Transfer to the prepared dish and smooth the top. Bake 20 minutes if the mixture is warm, or 30 to 35 minutes from the refrigerator with the first 20 minutes covered in foil, until steaming hot throughout.
While the stuffing bakes, toast the pecans on a small sheet pan at 350 degrees F for 6 to 8 minutes, until fragrant. Watch them closely; they go from toasted to dark in the last minute.
Fold the diced apple, cranberries, toasted pecans, parsley and lemon juice through the hot stuffing. Rest 5 minutes, taste for salt, and serve warm.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes

Nutrition

Serving Size: 1
Calories: 265
Sugar: 11
Sodium: 430
Fat: 11
Saturated Fat: 3
Unsaturated Fat: 7
Trans Fat: 0
Carbohydrates: 38
Fiber: 4
Protein: 6
Cholesterol: 10