Sides · Baked holiday sides
Wild Rice Mushroom Stuffing for Thanksgiving
Drained portobello mushrooms bring an earthy bite to this wild rice stuffing. Toasted bread catches the herb-scented broth while the rice keeps the Thanksgiving side dish pleasantly chewy.
Illustrative image
- Total
- 95 min
- Active
- 20 min
- Servings
- Calories
- 194 cal / serving
- Difficulty
- Advanced
Ingredients · 8 servings
- Two 4-ounce cans sliced portobello mushrooms, drained
- 1 cup dry wild rice blend (wild and brown rice), rinsed
- 1/2 teaspoon dried rosemary, crushed
Morton & Bassett, Organic Rosemary, 0.8 oz.8 OZ · $9.74 - 1 teaspoon rubbed sage
Spicely Organics, Organic Sage, 0.4 oz0.4 OZ · $9.60 - 1/2 teaspoon dried thyme
- 3 tablespoons extra virgin olive oil, divided
Bragg - Olive Oil - Organic - Extra Virgin - 16 fl oz16 FZ · $20.14 - 4 cups day-old wheat bread cubes (about 6 ounces)
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cups water for ricepantry staple
- 1 cup vegetable broth, plus up to 1/4 cup if needed
- 1/4 teaspoon saltpantry staple
- 1/4 teaspoon black pepperpantry staple
Checked items are in your order. Amounts scale with servings; products are sold as whole packages.
Steps
Simmer the rice
Bring the rice blend and 3 cups water to a boil in a covered saucepan. Reduce to low and simmer for 45 to 50 minutes, until the wild grains split and the rice is tender but chewy. Drain any excess water.
⏱ 45–50 min
Dry the bread
While the rice cooks, heat the oven to 375°F. Spread bread cubes on a sheet pan and bake 10 to 12 minutes until dry and lightly golden, tossing halfway through. Transfer to a large bowl.
⏱ 10–12 min
Soften the vegetables
Heat 2 tablespoons oil in a skillet over medium heat. Cook onion and celery for 8 minutes, then add drained mushrooms, rosemary, sage and thyme. Cook another 4 minutes until the vegetables soften and excess moisture evaporates.
⏱ 8 min⏱ 4 min
Moisten the mixture
Oil a 9-by-13-inch baking dish with the remaining tablespoon oil. Fold rice and vegetables into the bread, then add broth, salt and pepper. Add the extra broth only if dry patches remain; the bread should be damp, without pooled liquid.
Bake until crisp
Spread in the dish and bake uncovered at 375°F for 25 minutes, until the top is crisp and the middle reaches 165°F. The rice and vegetable work overlaps; allow about 95 minutes from start to serving. Bake separately rather than inside a turkey.
⏱ 25 min⏱ 95 min
Nutrition per serving estimated
1 serving = 1 side serving (1/8 of casserole)
- Calories
- 194
- Protein
- 5.5 g
- Carbs
- 29.7 g
- Fat
- 6.2 g
- Fiber
- 3.5 g
- Sugar
- 2.6 g
- Sodium
- 368 mg
Estimated from package nutrition labels and USDA FoodData Central values. Actual values vary.
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Read recipe →Tips and substitutions
Drain the canned mushrooms thoroughly before sautéing so the bread does not turn soggy.
Taste the broth before adding salt; bread and canned mushrooms already contribute seasoning.
For a wheat-free version choose labeled gluten-free bread and broth; check the bread for soy and other allergens.
Replace celery with an equal amount of diced fennel for a sweeter vegetable note.
Storage, serving and make-ahead
Storage
Refrigerate leftovers in shallow covered containers within 2 hours at 40°F (4°C) or below for up to 3 days. Reheat to 165°F.
Serving suggestions
Spoon alongside roasted turkey or squash at Thanksgiving, keeping the crisp top uncovered until serving.
Make ahead
Cook the rice and vegetables up to 1 day ahead, cool promptly in shallow containers and refrigerate separately. Combine with bread and broth just before baking; cold ingredients may need longer to reach 165°F.
Allergens and product labels
Contains: wheat.
Check each product label for allergen details.
Not offered right now: 1 cup dry wild rice blend (wild and brown rice), rinsed.
Questions about this recipe
Is this stuffing cooked inside the turkey?
No. Bake it separately in a casserole so the rice stays distinct and the center can be checked easily.
Can I use freshly baked bread?
Yes. Cube it and dry it in the oven until the centers feel dry rather than soft. Check your package label for wheat and soy, especially if choosing a different loaf.
About this recipe
Estimates use package labels and USDA data; actual values vary.
By Akechi · Published .
Ingredient amounts are for cooking; products are sold as retail packages and pantry extras may be needed. Browse all recipes.