Wild Rice Mushroom Stuffing

Homemade Wild Rice Mushroom Dressing

I've made this dressing for over ten years, and it's still the side dish I double most often. I love wild rice, so I'm always happy to add it to a holiday meal. Here, it gives the stuffing a chewy, nutty texture you don't get from plain bread stuffing.

Technically, stuffing is cooked inside the bird, while dressing is baked in a separate dish. Since this one is baked in a dish, it's really a dressing, but most people call it stuffing...and so do I.

This recipe is flexible. You can make your own bread cubes and chicken broth, or use a bagged stuffing mix and boxed broth to save time. Both options work, and both always get eaten.

Baking it in a dish also means you don't have to use the turkey. If your oven is full on Thanksgiving, you can bake this in your Traeger instead.

Why You'll Love This Recipe

• Great Texture - Soft bread, tender mushrooms, and chewy wild rice make every bite a little different.
• Easy to Make - Just sauté the vegetables, mix everything together, and bake. That's all there is to it.
• Flexible - Use a bagged stuffing mix or your own dried bread cubes. Boxed broth or homemade both work too.
• Make-Ahead Friendly - You can do most of the prep the day before, which is a big help on a busy holiday.
• Good For A Crowd - It makes enough for a typical holiday table and is easy to double for a bigger group.

Try serving it with my Traeger Smoked Turkey!

Recipe Shopping List

Not sure if you need to go to the store? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the bottom of the post.

• Cubed Sage and Onion Stuffing Mix - You can use your own dried bread cubes if you prefer; just add a bit of rubbed sage to keep it savory.
• Chicken Broth - Moistens the stuffing and adds flavor. Use vegetable broth if you want a vegetarian version.
• Dry White Wine - Adds a little acidity that balances the butter. Use a wine you'd drink, like Sauvignon Blanc or Pinot Grigio. Or just use more broth instead.
• Butter - Use to sauté the vegetables and enrich the broth mixture. Salted or unsalted works, so adjust to taste.
• Mushrooms - Cremini or white button mushrooms both work well. Chop them into small, even pieces so they cook evenly.
• Onion - Finely dice it so it softens quickly and blends into the stuffing.
• Celery - It softens as it bakes, so don't worry about cooking it all the way during the sauté.
• Cooked Wild Rice - Gives the stuffing its chewy texture. Cook a fresh batch or use a pouch of pre-cooked wild rice to save time.

If you have extra wild rice, try my Wild Rice Pilaf!

How To Make This Recipe

This is just an overview so you know what to expect. When you're ready to cook, use the full recipe at the bottom of the page.

1. Sauté Vegetables - Melt 4 tablespoons of butter in a sauté pan over medium-high heat. Cook the mushrooms, onion, and celery for 5 minutes, stirring often.
2. Combine - Gently stir the vegetables into the stuffing mix along with the cooked wild rice, mixing until evenly combined.
3. Heat Liquid - Warm the chicken broth, wine, and remaining 6 tablespoons of butter in a small pan until the butter melts and the liquid is simmering.
4. Moisten Stuffing - Pour the hot liquid over the stuffing mixture and stir until it's evenly moistened. Transfer to a baking dish.
5. Bake - Bake at 350°F for 20 to 25 minutes, until heated through and lightly golden on top.

Tips For The Best Stuffing

• Pre-Cook the Wild Rice - About ⅔ cup dry wild rice yields roughly 2 cups cooked. Cook it according to the package, then let it cool before mixing it in.
• Stir Gently - Fold the vegetables and rice into the bread cubes so they don't turn to mush.
• Watch Moisture Level - The bread should be evenly damp, not swimming in liquid. If your bread cubes are very dry, you might need a splash more broth.
• Use A Wide Dish - A shallower dish gives you a crispy, golden top with each serving.

Get more Wild Rice Recipes!

Recipe FAQ

Try Traeger Thanksgiving Dressing!

Serving Suggestions

This stuffing goes with almost any holiday main. My Traeger Smoked Turkey is a classic pairing, and Double Smoked Picnic Ham is great if you're feeding a bigger group.

If you need help planning the whole meal, check out my Complete Thanksgiving Day Menu or these 32 Thanksgiving Recipes.

Got leftover turkey? Make Homemade Turkey Noodle Soup with it.

More Bread Recipes

• Traeger Focaccia Bread
• Traeger Cheesy Garlic Breadsticks
• Traeger Garlic Bread Sticks
• Blackstone Naan

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