Description
This Cranberry Stuffing with wild rice, cherries, and pecans is a sweet-savory twist on traditional stuffing. It’s festive, colorful, and packed with holiday flavor—perfect for Thanksgiving or cozy winter meals.
Ingredients
Scale
- 1 cup wild rice mix
- 2¼ cups vegetable broth
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ cup diced yellow onion
- 1 cup finely chopped celery
- ½ tablespoon chopped thyme leaves (or 1½ teaspoons dried thyme)
- 2 tablespoons chopped fresh parsley leaves
- 1 cup chopped pecans
- Salt & pepper to taste
- 1 cup dried cherries
- 1 cup dried cranberries
- 1 cup almond milk
- 9 slices wheat bread, cubed (about 8 cups total)
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish with butter.
- In a medium pot, bring vegetable broth to a boil. Add wild rice, stir, reduce heat, cover, and simmer for about 30 minutes until rice is tender.
- While rice cooks, heat olive oil in a large skillet over medium-high heat. Sauté garlic, onion, and celery for 1–2 minutes.
- Add chopped pecans and toast for about 5 minutes, stirring occasionally.
- Add dried cranberries, cherries, and almond milk. Stir gently and cook for 1–2 minutes to soften fruit.
- In a large bowl, combine bread cubes, cooked wild rice, and the skillet mixture. Toss until well combined.
- Transfer to the greased baking dish and spread evenly. Cover with foil and bake for 30 minutes.
- Remove foil and bake uncovered for another 15 minutes until golden on top.
Notes
Make ahead by assembling a day early and refrigerating. Use gluten-free bread if needed. Leftovers can be used in soups or pressed into breakfast patties.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290
- Sugar: 14g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg