Our favorite wild rice stuffing is made with a wild rice blend cooked in a flavorful broth, then mixed with cranberries, pecans, and sweet potatoes.
Hello, dreamy side dish full of everything I love about autumn! This wild rice stuffing is hearty, colorful, and absolutely loaded with texture — the kind of recipe that feels special enough for a holiday table but easy enough for any cozy dinner.
I cook plenty of chewy, nutty wild rice, then mix it with soft, caramel-sweet cubes of roasted sweet potato, crunchy pecans, and a handful of dried cranberries for that perfect sweet-tart pop. It’s a beautiful balance of flavors and textures, and it always disappears faster than I expect.
If you’re planning a bigger feast, this pairs wonderfully with some of my favorite holiday sides, like Sausage Stuffing Baked in Onions or the truly iconic Best Bread Stuffing Recipe Ever . It’s the kind of dish that rounds out a table and quietly steals the show — simple, cozy, and irresistibly autumn.
Use wild rice stuffing to dress a turkey
You can use this recipe to stuff a turkey!
- This recipe makes enough to stuff a 12-15 lb bird.
- It’s best to put the stuffing into the turkey when the stuffing is warm. If you’ve made it ahead of time, simply reheat it first.
- Loosely stuff your turkey to ensure that it cooks properly. (If you have extra wild rice dressing, serve it on the side or save it for later.)
Serving idead
This wild rice pilaf pairs beautifully with simple, flavorful mains. I love serving it alongside my juicy baked chicken thighs — the crisp skin and tender meat are such a good match for the chewy wild rice and sweet pops of cranberry. It’s also wonderful with my favorite baked pork tenderloin ; the savory, roasted pork balances the earthy rice and cozy fall flavors perfectly.
Because this pilaf has a little sweetness, a little crunch, and lots of texture, it fits right in with both casual weeknight dinners and holiday tables. It’s one of those side dishes that makes everything on the plate taste even better.
Wild Rice Stuffing with Cranberries, Pecans, and Sweet Potatoes
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Ingredients
- ▢ 2 cups wild rice blend (see notes)
- ▢ 3 ½ cups chicken stock or vegetable stock
- ▢ 2 teaspoons Italian seasoning
- ▢ 1 teaspoon EACH: salt and pepper
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (minced)
- ▢ 1 small sweet potato (cubed small)
- ▢ 2 stalks celery (minced)
- ▢ 3 cloves garlic (minced)
- ▢ ½ cup dried cranberries
- ▢ ½ cup chopped pecans
- ▢ Minced parsley (to serve)
Instructions
- Add the wild rice, chicken or vegetable stock, Italian seasoning, salt, and pepper to a medium-sized pot. Bring the pot to a boil then reduce the heat to low. Simmer, covered, for 40 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes then fluff with a fork. 2 cups wild rice blend, 3 ½ cups chicken stock or vegetable stock, 2 teaspoons Italian seasoning, 1 teaspoon EACH: salt and pepper
- While the rice is cooking, add the oil to a frying pan over medium-high heat. Add the onion and cook for 3 minutes. Add the sweet potato, celery, and garlic and cook until the sweet potato is soft, about 10 minutes. Reduce the heat if the onions are getting too brown. 2 tablespoons olive oil, 1 medium onion, 1 small sweet potato, 2 stalks celery, 3 cloves garlic
- Add the cranberries and pecans to the pan and let them warm for 2 minutes. Season to taste with salt and pepper. ½ cup dried cranberries, ½ cup chopped pecans
- Add the veggies to the fluffed rice and mix together well. Serve with a little minced parsley over top. Minced parsley
Wild Rice Stuffing for your Turkey
- Prepare all steps of the stuffing recipe then use it to stuff your turkey before it goes into the oven.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Wild Rice Stuffing with Cranberries, Pecans, and Sweet Potatoes
Ingredients
- 2 cups wild rice blend , see notes
- 3 ½ cups chicken stock or vegetable stock
- 2 teaspoons Italian seasoning
- 1 teaspoon EACH: salt and pepper
- 2 tablespoons olive oil
- 1 medium onion , minced
- 1 small sweet potato , cubed small
- 2 stalks celery , minced
- 3 cloves garlic , minced
- ½ cup dried cranberries
- ½ cup chopped pecans
- Minced parsley , to serve
Instructions
- Add the wild rice, chicken or vegetable stock, Italian seasoning, salt, and pepper to a medium-sized pot. Bring the pot to a boil then reduce the heat to low. Simmer, covered, for 40 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes then fluff with a fork. 2 cups wild rice blend, 3 ½ cups chicken stock or vegetable stock, 2 teaspoons Italian seasoning, 1 teaspoon EACH: salt and pepper
- While the rice is cooking, add the oil to a frying pan over medium-high heat. Add the onion and cook for 3 minutes. Add the sweet potato, celery, and garlic and cook until the sweet potato is soft, about 10 minutes. Reduce the heat if the onions are getting too brown. 2 tablespoons olive oil, 1 medium onion, 1 small sweet potato, 2 stalks celery, 3 cloves garlic
- Add the cranberries and pecans to the pan and let them warm for 2 minutes. Season to taste with salt and pepper. ½ cup dried cranberries, ½ cup chopped pecans
- Add the veggies to the fluffed rice and mix together well. Serve with a little minced parsley over top. Minced parsley
Wild Rice Stuffing for your Turkey
- Prepare all steps of the stuffing recipe then use it to stuff your turkey before it goes into the oven.
