Wild Rice Stuffing

  • Yield: 6 to 8 servings


1 onion, chopped
2stalks celery, chopped
2 (6-ounce) boxes long grain and wild rice mix
4 1/4cups fat-free canned chicken broth
1teaspoon dried rosemary
1/2teaspoon dried thyme
1 bay leaf
1/2cup golden raisins
1/2cup dried cranberries
1/2cup peeled baking apples, chopped
1/3cup pecan pieces, toasted


  1. Preheat oven to 350F.
  2. In a large pot coated with nonstick cooking spray, saute the onion and celery until tender. Add wild rice with seasoning packet, chicken broth, rosemary, thyme and bay leaf. Bring to a boil, lower heat, cover and cook until the broth is absorbed, about 25 to 30 minutes. Stir in the raisins, cranberries, apples and pecans. Transfer the mixture to a 2-quart baking dish and bake, covered, for 20 minutes. Remove the bay leaf before serving.

Nutritional Info *per serving

  • Calories 258
  • Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 825mg
  • Carbohydrate 50g
  • Fiber 3g
  • Protein 8g