Wild Rice Stuffing with Mushrooms, Cranberries, and Bacon Recipe
Introduction
This Wild Rice Stuffing is a hearty, flavorful side dish perfect for holiday dinners or cozy family meals. Packed with crispy bacon, earthy mushrooms, and a hint of sweet cranberries, it brings a delicious twist to traditional stuffing.
Ingredients
- 1 cup wild rice blend
- 2 1/2 cups chicken broth
- 3 slices bacon, diced
- 2 tablespoons butter
- 1 pint mushrooms, washed, stemmed, and sliced
- 3 cloves garlic, minced
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 tablespoons fresh sage
- 1/2 cup pecans, toasted and chopped
- 1/2 cup dried cranberries
Instructions
- Step 1: In a pot, combine the wild rice blend and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 30-35 minutes or according to package directions until the rice is tender.
- Step 2: While the rice cooks, add the diced bacon to a large pan or Dutch oven over medium heat. Cook until the fat is rendered and the bacon is crispy. Remove bacon and drain on a paper towel-lined plate.
- Step 3: In the same pan, add butter, then sauté mushrooms and garlic until the mushrooms are browned and tender.
- Step 4: Remove mushrooms and garlic to a bowl. Add diced onions, celery, and fresh sage to the pan and cook until the vegetables are tender. Remove from heat.
- Step 5: Combine the cooked mushrooms, garlic, and wild rice with the sautéed onions, celery, and sage. Stir well to combine.
- Step 6: Toss in the toasted pecans and dried cranberries, mixing gently to distribute them throughout the stuffing.
- Step 7: Transfer the stuffing to a serving or baking dish. Garnish with the crispy bacon on top.
- Step 8: Serve warm and enjoy!
Tips & Variations
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Add chopped fresh parsley for an extra burst of color and freshness.
- To enhance nuttiness, lightly toast the pecans before chopping.
- Mix in cooked sausage or diced apples for additional texture and flavor.
Storage
Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, or microwave individual portions until hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this stuffing ahead of time?
Yes, you can prepare the stuffing components in advance and assemble everything just before serving or reheating.
Can I use regular rice instead of wild rice?
While you can substitute with regular rice, wild rice blend offers a unique texture and flavor that complements the dish best.
Print
Wild Rice Stuffing with Mushrooms, Cranberries, and Bacon Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Wild Rice Stuffing Recipe is a flavorful and hearty side dish perfect for holiday meals or any comforting dinner. It features a blend of wild rice cooked in chicken broth, combined with crispy bacon, sautéed mushrooms, garlic, onions, celery, fresh sage, toasted pecans, and dried cranberries, creating a delicious balance of savory and sweet flavors with a satisfying nutty crunch.
Ingredients
Rice and Broth
- 1 cup wild rice blend
- 2 1/2 cups chicken broth
Meat and Butter
- 3 slices bacon, diced
- 2 tablespoons butter
Vegetables and Herbs
- 1 pint mushrooms, washed, stemmed, sliced
- 3 cloves garlic, minced
- 1 medium onion, diced
- 3 stalks celery, diced
- 3 tablespoons fresh sage
Nuts and Fruit
- 1/2 cup pecans, toasted and chopped
- 1/2 cup dried cranberries
Instructions
- Cook the Rice: Add the wild rice blend and chicken broth to a pot. Bring it to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 30-35 minutes or according to your rice package instructions until the rice is tender and the liquid is absorbed.
- Cook the Bacon: Place diced bacon in a large pan or Dutch oven over medium heat. Cook until the fat is rendered and the bacon is crispy. Remove the bacon pieces to a paper towel-lined plate to drain.
- Sauté Mushrooms and Garlic: Add the butter to the pan with bacon fat. Once melted, add the sliced mushrooms and minced garlic. Cook, stirring occasionally, until the mushrooms are browned and tender, releasing their moisture and developing a rich flavor.
- Cook Onions, Celery, and Sage: Remove the mushrooms and garlic to a bowl. In the same pan, add the diced onion, celery, and fresh sage. Cook over medium heat until the vegetables are tender and fragrant, about 5-7 minutes.
- Combine Ingredients: Remove the pan from heat and add the cooked mushrooms, garlic, and wild rice to the sautéed celery and onions. Stir well to evenly combine all the elements.
- Add Nuts and Cranberries: Toss in the toasted pecans and dried cranberries. Mix thoroughly to distribute the nuts and fruit throughout the stuffing mixture.
- Prepare to Serve: Transfer the stuffing to a serving dish or a baking dish if warming later. Garnish with the crispy bacon pieces on top for an added savory crunch.
- Enjoy: Serve your delicious wild rice stuffing alongside your favorite main dishes and enjoy this balanced, savory, and lightly sweet homemade side.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- You can toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant to enhance their flavor.
- Fresh sage is preferred for the best flavor; if unavailable, 1 tablespoon of dried sage can be used instead.
- This stuffing can be prepared a day ahead and reheated in the oven at 350°F (175°C) covered with foil.
- Adjust the amount of dried cranberries to your desired sweetness level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: wild rice stuffing, holiday side dish, savory stuffing recipe, wild rice recipe, mushroom stuffing, bacon stuffing, pecan and cranberry stuffing
