This Wild Rice Stuffing has the same delicious flavors as traditional stuffing, but made healthier, lighter, and full of incredible nutrients!
What really gives stuffing the amazing tastes and flavors are the fresh herbs! We used sage, thyme, and parsley. We also replaced the bread with some wild rice! Wild rice is a nutrient powerhouse. Even if your family isn’t gluten free, wild rice is a deliciously healthy substitution for bread.
At our grocery store, it’s actually cheaper to buy an entire pot of herbs, than a small clamshell plastic container of them. I will buy a new pot of herbs every few months, and keep it in my window sill until I manage to kill it. But, I can always replace it for just $2.99! After I purchase herbs this way, I repot them in a bigger pot, and it helps them last a little longer.
Veggies is the final component of making this stuffing super healthy! We kept it traditional, and just used celery, onions, and mushrooms.
Finally, we mixed it altogether and heated it throughout (full recipe below). You can make this and serve it straight after cooking, or you can stuff a bird with it! We have done both. When you stuff it, there is definitely more flavor and more of that soft and gooey texture to your finished stuffing.
Thanksgiving Dishes from Some of Our Favorite Food Bloggers
- 1 cup wild rice, raw
- 1 cup chopped celery
- 1 cup sliced mushrooms, brown, Italian, or Crimini
- 1 medium onion
- 3 tablespoon butter, unsalted
- 3 teaspoon thyme, fresh
- 1/8 cup parsley, fresh
- 1/2 teaspoon sage, ground
- 1 teaspoon salt
- 1 teaspoon black pepper, ground
Cook your wild rice according to package directions.
Chop all your veggies. In a skillet, melt butter and add veggies. Cook until veggies begin to soften.
Add seasonings and cook a few more minutes.
Lastly, add your cooked wild rice. Add enough salt and pepper to your preference.
Calories: 241kcal | Carbohydrates: 35g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 617mg | Fiber: 4g | Sugar: 3g