Wild Rice Mushroom Stuffing
Elevate your holiday table with this hearty and flavorful Wild Rice Mushroom Stuffing, a perfect blend of earthy and savory goodness. Featuring nutty wild rice, tender cremini mushrooms, and aromatic fresh herbs like thyme, rosemary, and parsley, this recipe is a modern twist on a classic stuffing. Toasted bread cubes and a medley of sautéed vegetables add texture and depth, while the rich vegetable broth ties it all together. Baked to golden perfection, this dish is ideal for Thanksgiving, Christmas, or any special gathering. Plus, it's versatile enough to pair with turkey, roasted vegetables, or as a standalone vegetarian centerpiece. Simple to prepare yet incredibly impressive, this stuffing is bound to become a new family favorite!
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups vegetable broth
- 4 tablespoons butter
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups bread cubes (day-old or toasted)
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 eggs, beaten
- 1 tablespoon olive oil or butter for greasing
Instructions
Rinse the wild rice thoroughly under cold water in a fine-mesh strainer.
In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and some grains have split. Drain any excess liquid and set aside.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until softened, about 5 minutes.
Stir in the garlic and cook until fragrant, about 1 minute.
Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 7-8 minutes.
Stir in the thyme, rosemary, parsley, salt, and black pepper. Cook for an additional 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked wild rice, sautéed vegetable mixture, and bread cubes. Toss until evenly distributed.
In a small bowl, whisk the eggs. Pour the beaten eggs over the stuffing mixture and mix well to ensure everything is coated.
Transfer the mixture to the prepared baking dish, spreading it out into an even layer. Cover the dish with aluminum foil.
Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it cool for 5-10 minutes before serving.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 6.7 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
