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Wild Rice Stuffing with Cranberries and Pecans

Wild rice stuffing with cranberries and pecans combines tender, lightly split grains with toasted nuts and sweet dried cranberries. Baked in a 2-quart dish, it finishes with fresh parsley for a savory holiday side.
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Prep Time 15 minutes
Cook Time 1 hour 44 minutes
resting 5 minutes
Total Time 2 hours 4 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 cup chicken broth divided
  • 1 cup wild rice rinsed
  • 0.75 cup pecan halves
  • 3 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 ribs celery diced
  • 0.5 cup dried cranberries
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 2-quart baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 2-quart baking dish.
  3. Bring 4 cups of the broth and the wild rice to a boil in a medium saucepan.
  4. Cover, reduce the heat to low, and simmer for 45 to 60 minutes, until the rice is tender and some grains have split.
  5. Drain any remaining liquid.
  6. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  7. Transfer the pecans to a plate.
  8. Melt the butter in the skillet over medium heat.
  9. Add the onion and celery, and cook for 7 to 9 minutes, stirring occasionally, until softened.
  10. Combine the cooked rice, onion mixture, pecans, cranberries, thyme, salt, pepper, and remaining 1/2 cup broth in the baking dish.
  11. Cover with foil and bake for 20 minutes.
  12. Uncover and bake for 10 minutes.
  13. Stir in the parsley.
  14. Let the stuffing rest for 5 minutes before serving.

Notes

Toast the pecans until fragrant to bring out their flavor. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a vegetarian version, use vegetable broth instead of chicken broth.