This is by far the best stuffing recipe I have ever had. I have made it for the last 3 Thanksgivings and everyone has raved about it. It is very unique and the flavors are so delicious!!! Serve this up for Thanksgiving and your guests will be asking for the recipe!!!

Recipe Summary

prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.

  • In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.

  • Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.

  • In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

Nutrition Facts

313 calories; protein 7.2g; carbohydrates 59.2g; fat 6.4g; cholesterol 8.6mg; sodium 186.5mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2007
It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water so that's how we tried it and it was great! BTW we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked. Read More
(57)

Most helpful critical review

Rating: 1 stars
11/26/2006
The instructions for the recipe are not written correctly omitting the broth that is called for in the ingredients list. The uncooked long grain rice do not soften in the time instructed. I think this would be a great recipe if the long grain were pre-cooked and then mixed into the other ingredients. The flavor was good the texture was crunchy. No one would eat it at Thanksgiving. Read More
(17)
56 Ratings
  • 5 star values: 43
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
11/27/2007
It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water so that's how we tried it and it was great! BTW we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked. Read More
(57)
Rating: 5 stars
11/27/2009
I love this stuffing! This is the second time I've made this and it turned out awesome. Make sure to use a large stock pot to cook the wild rice in because you end up adding a lot more to the pot later on. For the herbs I used 1 Tbsp. rosemary 2 Tbsp. basil 1 Tbsp. oregano 1 Tbsp. thyme 1/2 Tbsp. marjoram and 1/2 tsp. ground sage. I also added 1/2 tsp. salt and 1/2 tsp. pepper. The great thing is you can adjust the herbs according to your tastes. To cut costs I only used raisins and craisins (skipping the apricots and cherries). It still turned out fabulous! Read More
(38)
Rating: 5 stars
03/17/2003
Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck. Read More
(32)
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Rating: 5 stars
12/24/2006
I purchased a long grain and wild rice combination and just cooked it up acocrding to the package directions. I used microwave bacon (I hate bacon grease) and set it aside. I sauteed the onion and celery and added the fruit to the rice while the rice was still a little 'wet'. Added the celery and onion the dry herb mix (basil organo thyme sage) to the rice and fruit and cooked on med-low until everything was cooked through. Added the bacon and parley and mixed until warm. This is an incredible dish. DH and I plan on using this a a foundation form here on out and will play around with substituting the bacon for chicken sauage and the fruits and herbs. Read More
(26)
Rating: 5 stars
04/18/2003
One word... WOW!!!!!!!!! This is so good. I added some roasted pecans in the second batch I made and they added a nice touch. Thanks for sharing this outrageous recipe. Read More
(20)
Rating: 1 stars
11/25/2006
The instructions for the recipe are not written correctly omitting the broth that is called for in the ingredients list. The uncooked long grain rice do not soften in the time instructed. I think this would be a great recipe if the long grain were pre-cooked and then mixed into the other ingredients. The flavor was good the texture was crunchy. No one would eat it at Thanksgiving. Read More
(17)
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Rating: 5 stars
11/24/2004
I am in the process of making this seemingly wonderful stuffing for Turkey day tomorrow and it says nowhere in the recipe what to do with the 1.5 cups of the chicken broth! Yikes! I guess I will wing it and let you all know later with a rating as to how it turned out. Read More
(14)
Rating: 5 stars
11/03/2006
Liked this a bunch. Went great with a roast pork tenderloin. I just made my wild rice separately as well as the white rice. With the wild rice I used chicken broth plus some water. Added some golden raisins as well. This was very tasty served cold as well. Read More
(13)
Rating: 5 stars
11/29/2010
This stuffing is delicious. It was a super hit for my "gluten intolerant" friends. Read More
(12)
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