Wild Rice Pecan Stuffing for Poultry
Elevate your holiday meals with this elegant Wild Rice Pecan Stuffing for Poultry—a flavorful, gluten-free twist on traditional stuffing recipes. Featuring nutty wild rice simmered in savory broth, this dish is packed with vibrant textures and warm aromas. Tender celery, sweet dried cranberries, and buttery pecans combine beautifully with fragrant garlic, dried herbs like thyme and sage, and a touch of fresh parsley for a balanced, earthy taste. Perfect as a stuffing for chicken or turkey, or served as a hearty side dish, this recipe offers a delightful blend of wholesome ingredients that will impress guests at your festive table. Ready in just over an hour, this stuffing is easy to prepare yet bursting with sophisticated flavor, making it an ideal addition to your Thanksgiving or dinner party menu. Keywords: wild rice stuffing, pecan stuffing, gluten-free stuffing, holiday side dishes, poultry stuffing recipe.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups low-sodium chicken or vegetable broth
- 3 tablespoons butter
- 1 cup celery, finely chopped
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 0.5 cup dried cranberries
- 0.75 cup pecans, roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- 1.5 teaspoons dried thyme
- 1 teaspoon dried sage
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Rinse the wild rice under cold water to remove any surface starch. Drain well.
In a medium saucepan, bring the broth to a boil. Add the wild rice, reduce the heat to low, and cover. Simmer for 40-45 minutes or until the rice is tender but still slightly chewy. Drain any excess liquid if necessary and set aside.
While the rice is cooking, heat a large skillet over medium heat. Melt the butter in the pan.
Add the chopped celery and onion to the skillet. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the dried cranberries, pecans, parsley, thyme, sage, black pepper, and salt to the skillet. Stir well to combine.
Reduce the heat to low and fold in the cooked wild rice, ensuring all the ingredients are evenly mixed. Cook for an additional 5 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and let the stuffing cool slightly if it will be used to fill poultry, as it is important not to overheat raw poultry with warm stuffing.
If using as a side dish, transfer the stuffing to a serving dish and garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 59.9 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1729 mg | 37% | |
*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.
