Wild Rice Stuffing for Turkey


This wild rice stuffing is an old family recipe. An alternative to traditional bread stuffing, this wild rice version is perfect for holidays or other special occasions with friends or family. Directions are for baking it in the oven, but you can cook it in your turkey if you'd like. If you like wild rice, you'll love this stuffing!

Prep Time:
10 mins
Cook Time:
1 mins
Total Time:
11 mins

This wild rice stuffing recipe is a fun twist on a traditional Thanksgiving side dish.

Wild Rice Stuffing Ingredients

These are the ingredients you'll need to make this irresistible wild rice stuffing:

· Water: You'll use hot water and cold water in different steps of this recipe — pay close attention to the instructions to make sure you're using the right temperature.
· Chicken bouillon: Boil the rice with crumbled chicken bouillon cubes, then use another bouillon cube to season the stock for the stuffing.
· Rice: Opt for long grain and wild rice for this recipe.
· Butter: Butter adds moisture and richness to this wild rice stuffing recipe.
· Vegetables: You'll need chopped celery and green bell pepper.
· Croutons: Use store-bought seasoned croutons or make your own at home.
· Seasonings: This wild rice stuffing is simply seasoned with poultry seasoning.

How to Make Wild Rice Stuffing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this wild rice stuffing:

1. Make the rice: Dissolve crumbled bouillon cubes in hot water. Add wild rice and cover with cold water. Bring to a boil, then reduce the heat until the rice has absorbed all the water. Let stand for about 5 minutes and fluff with a fork.
2. Make the stuffing: Dissolve a bouillon cube in hot water and set aside. Cook the celery and pepper in butter. Mix in the broth and transfer the mixture to a bowl. Stir in the cooked rice, croutons, and poultry seasoning.
3. Bake the stuffing: Transfer the stuffing to a prepared baking dish. Cover and bake in the preheated oven for about half an hour.
Optional: You can also use this wild rice stuffing recipe to stuff a turkey. Learn How to Stuff a Turkey with our step-by-step guide.

How to Store Wild Rice Stuffing

Allow the wild rice stuffing to cool completely, then transfer to an airtight container. Store in the fridge for up to three days. Reheat in the oven or in the microwave. If you're worried about the stuffing drying out during the reheating process, add a bit of broth.

Allrecipes Community Tips and Praise

"This was a huge hit at our Thanksgiving table," says junoinco. "I doubled the recipe, but reduced the amount of bouillon overall. I used celery, onion, asparagus and mushrooms."

"I've used this recipe twice now for stuffing game hens," according to MommyofRedHeads. "The first time I used a mix of rice with dried croutons and the second time I used wild rice with homemade croutons. Both were exceptional."

"I was told this was the best stuffing all of my guests had ever had," raves tweet. "Only change was to add some red bell pepper in with the green for color."

Editorial contributions by Corey Williams



  • 1 cup hot water

  • 3 cubes chicken bouillon, crumbled

  • 1 (6 ounce) package long grain and wild rice, such as Ben's Original

  • 1 ¼ cups cold water, or as needed to cover


  • 1 cube chicken bouillon

  • 1 cup hot water

  • ½ cup butter

  • 1 cup chopped celery

  • ½ cup chopped green bell pepper

  • 1 (5.5 ounce) package seasoned croutons

  • 2 teaspoons poultry seasoning


  1. Make rice: Combine hot water and crumbled bouillon cubes in a medium saucepan; stir to dissolve. Add wild rice and 1 1/4 cups cold water, or as much needed to cover; bring to a boil.

  2. Once boiling, reduce heat, cover, and simmer, stirring occasionally, until water is absorbed, about 25 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

  3. Preheat the oven to 325 degrees F (165 degrees C). Generously grease a baking dish.

  4. Make stuffing: Dissolve bouillon cube in hot water to make broth; set aside.

  5. Melt butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender, 5 to 7 minutes. Mix in reserved broth and transfer mixture to a large bowl. Stir in cooked rice, croutons, and poultry seasoning; transfer to the prepared baking dish.

  6. Cover and bake in the preheated oven for 30 minutes.

To Cook in the Turkey:

Just follow Steps 1 through 5 and stuff the mixture loosely into the cavity of a 12-pound turkey. Cook turkey as directed.

Nutrition Facts (per serving)

184 Calories
10g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 184
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 21mg 7%
Sodium 607mg 26%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 4g
Vitamin C 5mg 27%
Calcium 27mg 2%
Iron 1mg 4%
Potassium 130mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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