Best Ever Wild Rice Stuffing is full of fall flavors like herbs, dried cranberries, and bacon. A delicious gluten free version of the classic!
“This is the BEST RECIPE!!!! I have been making it for years now. Made it again tonight & it seems to get better every time. Thank you!!”
It’s time to think outside the (stuffing) box, with Best Ever Wild Rice Stuffing!
Say goodbye to stale, boxed bread with its mile-long ingredient list, and hello to tender wild rice tossed with all the fixin’s including bacon, mushrooms, herbs, almonds, and dried cranberries – plus a secret ingredient you do NOT want to miss.
This easy, no-bake, gluten free side dish will change the holidays as you know them!
Watch How to Make It
Wild Rice Stuffing vs Bread Stuffing
I think you’re either a bread-stuffing person or you’re not. My family is a stuffing family in that we serve it at Thanksgiving because we feel like the pilgrims of yesteryear would frown upon our holiday gathering if we didn’t have a giant bowl of wet stale carbs on the table, I guess?
This year I challenge you to serve this sophisticated yet simple, totally scrumptious wild rice stuffing that’s full of ALL the fall flavors instead. Like I said, you don’t even need to bake it.
Your friends and family will swoon!
Prep Ahead to Save Time
Since we’re talking the holidays, know that the components in this dish can be prepped a day ahead of time.
- 24 hours ahead of time: chop the vegetables, bacon, and almonds, then freshly grate the parmesan cheese. Store separately.
You can actually fully make the stuffing several hours ahead of time, if need be. Warm it up covered with foil in the oven, or pop the serving bowl in the microwave for a couple minutes.
Your family will be making this scrumptious, wild rice stuffing side dish for many years to come!
How to Make This Recipe
Step 1: Cook the Wild Rice blend.
Start by adding a wild rice blend to a medium saucepan with chicken stock or broth, a bay leaf, and a dash of salt.
Bring the liquid to a boil over high heat then turn the heat down to low, cover, and simmer until the rice is al dente, 40-45 minutes. Take the pan off the heat the let it sit with the lid on for 5 minutes before fluffing with a fork.
Recipe Tip
I highly recommend Lundberg Wild Blend Rice. If using a different brand, be sure it’s a wild rice/brown rice BLEND, vs straight wild rice or plain brown rice.
Step 2: Brown the bacon.
Meanwhile, brown chopped bacon in a large, 12″ skillet over medium heat then scoop the bacon into a bowl and set it aside, reserving the bacon fat in the skillet.
Step 3: Saute the aromatics.
Turn the heat up to medium-high then melt butter in the skillet and add chopped onion or shallot, mushrooms, and celery. Saute until the mushrooms have released their liquid, the liquid cooks off, and they begin to brown, then season with dried thyme, salt, and pepper.
Once the vegetables are fully tender add chopped fresh sage and minced garlic then saute until the garlic is very fragrant and golden brown, 1-2 minutes.
Step 4: Combine the ingredients.
Last step is to add the cooked wild rice and bacon into the skillet along with chopped almonds, freshly grated parmesan cheese, and dried cranberries.
The parmesan cheese is the “secret” ingredient I mentioned. It gives the rice stuffing a totally unique flavor.
Stir well to combine, adding a splash of chicken broth if needed to loosen the stuffing up a bit.
That’s all she wrote — told you it was easy! Garnish with a couple whole fresh sage for a beautiful presentation, then scoop and serve next to all your holiday favorites.
As I mentioned, leftovers reheat wonderfully in the microwave so you can extend the holiday experience for several days afterwards. I hope you love every bite of this flavor-packed, delicious take on stuffing. Enjoy!
More Gluten Free Holiday Side Dishes
- Green Beans and Bacon
- Gluten Free Scalloped Potatoes
- Gluten Free Gravy
- Gluten Free Green Bean Casserole
- Healthy Mashed Potatoes
- Gluten Free Traditional Stuffing
- Gluten Free Cornbread Stuffing
- Gluten Free Party Potatoes Deluxe
Ingredients
- 1-1/2 cups wild blend rice, Lundberg recommended, see notes
- 2-1/4 cups chicken stock or broth
- 1 bay leaf
- salt and pepper
- 4 slices bacon, chopped
- 2 Tablespoons butter
- 1 large shallot or small onion, chopped
- 8 oz mushrooms, sliced
- 2 ribs celery, finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic, pressed or minced
- 1 Tablespoon chopped fresh sage
- 1/4 cup chopped almonds
- 1/4 cup dried cranberries
- 1/4 cup freshly grated parmesan cheese, optional
Directions
- Add the wild blend rice, chicken stock or broth, bay leaf, and a pinch of salt to a medium-sized saucepan then bring to a boil over high heat. Place a lid on top then turn heat down to low and simmer for 40-45 minutes or until the rice is al dente. Let the pan sit off the heat with the lid on for 5 minutes then remove the bay leaf, fluff the rice with a fork, and set aside.
- Meanwhile, add the bacon to a large, 12" skillet then turn the heat to medium and brown. Scoop the browned bacon into a bowl, reserving the bacon fat in the skillet, then turn the heat up to medium-high. Melt the butter in the skillet then add the shallots or onion, mushrooms, and celery. Saute until the mushrooms have released their liquid and begin to brown then add the dried thyme and season with salt and pepper. Saute until the mushrooms are golden brown and the vegetables are tender, 8-10 minutes. Add the garlic and fresh sage then saute until the garlic is very fragrant and golden brown, 1 minute.
- Remove the skillet from the heat then add the cooked rice, bacon, chopped almonds, dried cranberries, and parmesan cheese, and stir well to combine. Add a splash of chicken broth if needed to loosen the stuffing up a bit. Taste then add salt and pepper if necessary, and then serve.
Notes
- Be sure to use a wild blend rice, vs straight wild rice, or plain brown rice.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Hi! Can this be used as an actual stuffing in a turkey too?
I have never tried, but I assume it could, Andrea!
Just made this to go with my bagged ham.
I don’t like cranberries, probably the only one, used sour cherries. so good. Many textures and the flavor is great with ham. thanks again
I’m so glad you loved this stuffing recipe, Deb – the dried cherries sounds fantastic!
Great recipe, i made the rice the night before to save time, and swapped raisins for the dried cranberries (not a fan). As well, what doesn’t get eaten makes wonder leftovers. A lot of ingredients, and/but it’s a keeper!
I’m so glad you enjoyed it, Elizabeth!! Thank you so much for your feedback and recipe rating!
I made this for Thanksgiving for my husband’s family potluck. I didn’t put a sign on it that it was gluten free but my husband (the gluten free guy) was aware. It was devoured which meant no leftovers to take home. The only deviation I did to the recipe was replace the almonds with pecans. This was delicious and would make it again on repeat.
Love that swap, Renee! And I agree – this is a totally delicious dish that just happens to be gluten free as an extra added bonus for those who need it!
Hi Kristin, can I add a couple fennel sausages to the recipe & skip the cranberries to make it a savoury dish. Sounds like it may work. Look forward to your comment.
Sure thing, Mabs!
This recipe sounded like something I would like. I’m glad I tried it. I really like this recipe. I don’t eat pork, so I used beef bacon, I also substituted pecans and craisins. I will admit that next time I make it, I won’t put parmesan cheese in it. I did not like that. I ate it, but that part stayed with me afterwards. Next time, I will omit the cheese, and just go with the rest, and I do plan on making it again. It was really easy to make and tasty. Thank you for such a good, easy to follow recipe, and thank you for sharing! Happy Thanksgiving!
Hi Karen! The recipe will definitely taste different than intended with the modifications you made, but I’m glad you enjoyed it overall!
Not sure how this recipe is 4.8 and not a full 5.0 stars because it has been the star of my families Thanksgiving table for just about 10 years now. Every year when the group chat gets going for the menu, it’s always “you’re going to make that rice stuffing yes?” truly hits every mark for me!
Oh my gosh, you made my entire day – I LOVE to hear this, Lia – thank you so much for sharing it with me!! Truly thrilled it’s a long time holiday staple for you and your family!!!
This is the BEST RECIPE!!!! I have been making it for years now. Made it again tonight & it seems to get better every time. Thank you!!
I am so, so happy to hear this, Robin!! I’m thrilled it’s a recipe you always go back to, and that it always tastes better then you remember. The best kinds of recipes. :) Thank you so much for your feedback and recipe rating!