Wild Rice Stuffing

Kitchen Tested
  • Yield 6 to 8 servings

The wild rice combined with the tartness in the fruit and the toasty pecans make this stuffing truly extra special.


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



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