By Martha Rose Shulman
- Total Time
- 1 hour 45 minutes
- Rating
- 4(301)
- Notes
- Read community notes
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
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Ingredients
Yield:Stuffing for a 14- to 18-pound turkey
- 1½quarts chicken stock, turkey stock or vegetable stock
- 2cups wild rice
- Salt to taste
- 2tablespoons extra-virgin olive oil
- 1large onion or 4 shallots, chopped
- 4garlic cloves, minced
- ¾pound mushrooms, trimmed and sliced
- 1cup chopped celery
- ⅓cup toasted almonds, coarsely chopped
- ⅓cup dry sherry
- 2teaspoons fresh thyme leaves or 1 teaspoon dried thyme
- ½cup chopped flat-leaf parsley
- 1 to 2tablespoons chopped fresh sage, to taste
- Black pepper, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
245 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 11 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
Step
2
Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
Step
3
Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Tip
- You can make this pilaf a day or two ahead and keep it in the refrigerator.
Ratings
4
out of 5
301
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Cooking Notes
Stargazer, Napa Valley
I've made a similar recipe for years mixing wild and brown rice. However, I like the texture better with a mix of rice grains.
Last year, I tried wild rice and black pearl rice in equal quantities. They both require the same liquid ratios and cooking time but it was the flavor boost that came from the black pearl rice that was outstanding!
Happy Turkey Day!
Nancy
I loved this recipe. I didn't use it as a stuffing, but as a side course. I used half Wild Rice and half Black Thai Rice because I didn't have enough of the former. It was so good that this side course could have been the whole meal as far as I am concerned. The only thing I would add is that when you drain the rice, you should save the water that the rice was cooked in. It makes such a fabulous, intense broth that you're halfway to another meal.
Cait
I used a wild rice blend--mostly brown rice, a little wild--and it was delicious. I would use a little wild rice (or other interesting rice) for flavor, but otherwise use what you have.
Gisela S.
It is a wonderful recipe! It tastes amazingly! We followed the recipe and it was a big hit at Thanksgiving dinner. Leftovers were delicious next day at room temperature. Kids liked it too.
Vella
I have another copy of this recipe by Martha Rose Shulman and it calls for adding soy sauce to the cooking vegetables which I think improves the flavor. I make this as a side dish by doubling the amount of vegetables with a mix of white and cremini/baby bella, rather than as a rice stuffing.
Chris M.
This is wonderful! I used wild rice and black rice together. It used up all the liquid. Made a day ahead then reheated for Thanksgiving dinner. Heating it up was OK....but it is pretty wonderful cold, just out of the refrigerator. (All that and I forgot to put the almonds in. But still very tasty.)
Lucy S
We have made this several years in a row as a side dish since we spatchco*ck our turkey. Though this dish takes some time to make, it’s worth it for two reasons: 1) it’s delicious with the turkey and 2) it’s great as part of a thanksgiving leftover soup using turkey stock, turkey, and this rice. Combined with some half and half and Trader Joe’s Thai style green chili sauce (similar to Nam Prik Noom), it’s a quick and yummy use of leftovers with a slightly surprising twist from the Thai sauce
Cheryl
Made half amount for a side dish. Used all brown rice. Skipped sage. Added a squeeze of a lemon wedge. Used shiitake mushrooms. Served with fish. YUM!!!
Karen
Flavorful gluten free and dairy free stuffing (can be made vegan) for those guests who cannot or do not want to indulge in traditional stuffing. All guests went back for seconds on this dish! This will be a staple on my Thanksgiving table for years to come.
PEB
Delicious with currants and raw carrot, orange zest and toasted pecans in place of almonds. Used as a side to roasted buttermilk chicken and roasted vegetables...delish
Kim
Super flavorful! Next time will try a mix of brown and wild rice, as others have suggested.
LaSalt
Made this for Thanksgiving using a wild rice blend from Lundberg, no nuts, water, and white wine instead of sherry outside the bird. Excellent and even better the next day.
Amy Crockett
Hello. I’m trying to find something to stuff into acorn squash for my vegetarian daughter? This recipe looks like it could work. Any thoughts? Thanks
trowe2
I substituted a large leek for the onion and used half black rice. I was generous with the herbs and used them to garnish the dish along with chopped scallions. This was a big hit, with nicely contrasted textures and flavors.
olivia
Just finished making this for our thanxgiving and it's delish. Did have to sub a hearty chardonnay for the sherry and pecans for the almonds, but figure those were fairly benign tweaks. Sure hope it lasts til tomorrow night!
Es
I used half wild rice and half black rice. While it tasted wonderful, the black rice obscured the wild rice and I considered it a waste of (expensive) wild rice. Next time I'll stick with the wild rice or try wild with white rice. I served it as a side to a roast chicken and the dish was delicious and it's always a plus when it can be finished ahead of time and kept warm.
Tom
I've made a similar recipe for years mixing wild and brown rice. However, I like the texture better with a mix of rice grains.
Rosie
Made this for Thanksgiving yesterday and it was very good. Followed the recipe as written but I served at room temperature as I don't think it needed to be heated.
Nancy
I loved this recipe. I didn't use it as a stuffing, but as a side course. I used half Wild Rice and half Black Thai Rice because I didn't have enough of the former. It was so good that this side course could have been the whole meal as far as I am concerned. The only thing I would add is that when you drain the rice, you should save the water that the rice was cooked in. It makes such a fabulous, intense broth that you're halfway to another meal.
Cypridopsis
Made is "less healthy" with the addition of bulk stuffing sausage.
Also used 5 kinds of muchrooms: 2 fresh and 3 dried. Soaked the dried mushrooms in brandy so used it rather than dry sherry.
BTW, if you use hand harvested non-commercial wild rice available from some Native American vendors, it cooks up in very short time, about 20 minutes. They will cook evenly AND do not splay so much even when tender. Cooked the rice in turkey broth.
Vella
I have another copy of this recipe by Martha Rose Shulman and it calls for adding soy sauce to the cooking vegetables which I think improves the flavor. I make this as a side dish by doubling the amount of vegetables with a mix of white and cremini/baby bella, rather than as a rice stuffing.
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