*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.
I added 12 ounces of seasoned sausage 3/4 cup dried cranberries 1 onion and 1 apple peeled and chopped and it was really well liked by everyone. You could add any or all of the above ingredients and it would improve the flavor.
My husband and I are not stuffing fans but the search for good stuffing recipe has now ended. This is a wonderful recipe and we loved it. I had to make it again 2 days after thanksgiving because we still had most of our other leftovers and the family requested more. I did make little bit of changes by adding some cooked breakfast sausage and bacon and I also used mixed rice (wild red brown and white) I couldn't find just plain wild rice. I did omit one bouillon cube so it is not too salty. Homemade croutons also makes it really good but not necessary. You can just buy the croutons in the store. Wonderful recipe.
Hi I have tasted wild rice stuffings before and liked each of them. This year my daughter took on the task of making Thanksgiving Dinner for 32 with me doing most of the prep work...she's no cook...ha ha for her own large family and her soon to be in-laws. I made this stuffing and it was a raving success. The only thing I changed was instead of using Boullion I used broth from a box. It was great!! Thanks.
This recipe has serious potential. I followed the recipe exactly and found it to be salty even though I used low sodium broth instead of boullion. This could be due to baking it in a dish and not in the bird (sorry I know waaaayyyy too much about microbiology to put my stuffing into the bird). I think the saltiness was due to the croutons I used. Next time I will use packaged dry bread cubes instead. Also I think the addition of italian sausage would be great as well as some red bell pepper for more color. I loved the nutty taste and texture of the wild rice with the soft bread of the croutons. Thanks for the great idea! I'll be playing with the recipe over the next few years to create a fabulous Thanksgiving side dish.
This was hands down the best stuffing I have ever had. I love wild rice so maybe that is why. My only suggestion would be to cook the wild rice until it busts through the black skin. I cooked 25 minutes but it was a bit too chewy but at the same time sooo very tasty. I think the seasoned crutons is very mucgh a secret to incredible stuffing. I will use this recipe every time!
I am also from MN and love wild rice but had never cooked it. Not knowing what to expect I followed the recipie exactly. The wild rice was not even close to being cooked in the time specified. Now I had very dark wild rice which I'm learning takes longer to cook. So needless to say it turned out terrible but the flavor was good in spite of completely uncooked rice. I plan on making this again and hope to give it a great rating like everyone else.
Great flavor! If you are a fan of wild rice you should definitely try it. This recipe worked perfectly for my 12.9 lb turkey. I omitted the green peppers (because I didn't have any) and next time I may add some more croutons and broth for a more "bready" texture.
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