Wild Rice Stuffing with Mushrooms
Author: Nicole
Ingredients
  • 2-1/2 cups wild rice and brown rice blend
  • 5 cups canned low-salt chicken or vegetable broth
  • 4 teaspoons chopped fresh thyme, divided
  • 4 teaspoons chopped fresh rosemary, divided
  • 4 teaspoons chopped fresh sage, divided
  • 8 tablespoons (1 stick) unsalted butter
  • 3 large sweet onions (~ 2-3/4 pounds), chopped
  • 4 stalks celery, chopped
  • 1 cup (~ 6 ounces) dried cherries
  • 1 pound (16 ounces) crimini (baby bella) mushrooms, sliced
  • 5 ounces shiitake mushrooms, sliced
  • ½ cup white wine
  • 1 cup chopped fresh Italian parsley, divided
Instructions
  1. In a 5 quart pot, bring rice, broth, 1 teaspoon each of thyme, rosemary and sage to boil. Reduce heat to low to simmer and cover. Cook for 45 minutes or until rice is tender and almost all of the liquid has absorbed.
  2. While rice is cooking, in a 6 to 7 quart pot, melt 4 tablespoons butter over medium heat. Add onions, celery and cherries. Sauté until very tender and onions have caramelized, about 25 minutes. Transfer mixture to large bowl.
  3. Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add mushrooms and 2 teaspoons each of thyme, rosemary and sage and white wine; sauté until mushrooms are deep brown, about 12 minutes. Add to bowl with onions, celery and cherries. Season with salt and pepper.
  4. When rice is cooked add to bowl with onions, celery and cherries. Stir in remaining 1 teaspoon each of thyme, rosemary and sage and ¾ cup parsley. Season with salt and pepper.
  5. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 3 quart baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
  6. To bake stuffing in turkey and baking dish: Loosely fill neck and main cavities of turkey with stuffing. Generously butter a separate baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish along side turkey until heated through, about 25 minutes. Uncover stuffing. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  7. Sprinkle remaining ¼ cup chopped Italian parsley over stuffing and serve.
Notes
* I used Lundberg’s Wild Rice Blend. Any wild rice blend will work – just adjust the cooking time according to the package directions.
* The onion-mushroom mixture and rice take roughly the same time to cook. If the rice finishes early just leave the pot covered until you’re ready to add it to the onion-mushroom mixture. This recipe is very forgiving.
* The mixture can be prepared up to the baking step one day in advance. Store in prepared buttered baking dish (if you’re baking the entire batch).
* Make this vegetarian by using vegetable broth instead of chicken broth.
Recipe by Riegl Palate at https://www.rieglpalate.com/wild-rice-stuffing-with-mushrooms/