Hearty, savory wild rice stuffing, made with whole foods, is a beautiful vegan and gluten-free addition to your Thanksgiving table.
I always loved my mom’s homemade stuffing and missed it so much. I wanted those same comforting Thanksgiving flavors in a version made with whole foods, rather than gluten-free bread. This wild rice stuffing has been part of my Thanksgiving table for the last few years.
Nutty wild rice, savory mushrooms, tender celery and onion, and classic stuffing seasonings make it hearty and delicious. It brings together the familiar flavors I missed with the satisfying texture of wild rice.
It’s a great gluten-free stuffing option for vegans and vegetarians, and for everyone else at the table. My husband loves regular stuffing too, and he loved this so much that he couldn’t stop eating it straight from the stovetop!
A Beautiful Addition to the Thanksgiving Table
Serve it in a favorite bowl with a sprinkle of fresh parsley, or spoon it into roasted squash for a beautiful holiday presentation. The sweet, tender squash pairs so well with the savory rice and mushrooms, and makes a generous serving for a vegan or vegetarian guest.
Acorn, butternut, and honeynut squash all work well; honeynut is a favorite of mine. Roast the squash separately until tender, then fill it with the cooked stuffing just before serving.
Simple Ingredients and Easy Preparation
While the wild rice cooks, sauté the onions and celery, then cook the mushrooms in the same pan. The mushrooms release their own flavorful juices, so you only need a little broth if the vegetables start to stick. Combine everything, taste, and adjust the seasonings to your liking.
The recipe makes 6 cups: about 12 half-cup servings alongside the rest of your Thanksgiving meal, or 8 more generous servings. Double it if you’re feeding a bigger crowd or want extra for leftovers.
Make the Wild Rice Stuffing Ahead
You can prepare the stuffing a day ahead, leaving you more time for everything else on Thanksgiving day. Store the stuffing and roasted squash separately, reheat, and assemble before serving. Add a splash of broth if the stuffing needs moisture and finish with fresh parsley and (optional) pecan halves.
Wild Rice Stuffing for Thanksgiving
- Total Time: 1 hour 15 minutes
- Yield: 6 cups 1x
- Diet: Gluten-Free, Vegan
Description
A hearty, savory wild rice stuffing with mushrooms, celery, onion, and classic Thanksgiving seasonings. Made with simple whole-food ingredients, this vegan and gluten-free side dish is delicious on its own or served in roasted squash for a beautiful holiday presentation.
Ingredients
- 8 oz dry wild rice
- 1 tablespoon olive oil
- ½ large yellow onion, chopped (about ¾ cup / 4 oz)
- 8 oz chopped celery (about 2 cups)
- 8 oz baby bella mushrooms, cleaned and chopped
- 1 teaspoon poultry seasoning, divided
- ½ teaspoon salt, divided, or to taste
- ½ teaspoon garlic powder, divided
- Vegetable broth, a splash as needed
- Black or white pepper, to taste
- Fresh parsley, for garnish
- Optional: pecans, for garnish
- Optional: acorn, butternut, or honeynut squash, plus olive oil and salt for roasting
Instructions
- Cook the wild rice. Rinse and cook in water according to the package directions. Check for tenderness; it should retain a pleasant chew without a hard center. If needed, simmer a little longer. Let stand off the heat, covered, as directed, then drain any excess water.
- Cook the onion and celery. Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for about 10 minutes, lowering the heat as needed. Add the celery, ½ teaspoon poultry seasoning, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Cook until tender, adding a splash of broth only as needed to prevent sticking. Transfer to the pot of cooked, drained rice.
- Cook the mushrooms. Add the mushrooms to the emptied sauté pan. Cook, stirring occasionally, until tender and their released liquid has mostly evaporated. Add a splash of broth only if needed to prevent sticking. Add to the rice and vegetables.
- Combine and season. Stir in the remaining ½ teaspoon poultry seasoning, ¼ teaspoon salt, and ¼ teaspoon garlic powder. Add pepper to taste. Taste and adjust the seasoning; if using salted broth, taste before adding additional salt. Add a small splash of broth only if the mixture seems dry.
- Serve. Garnish with fresh parsley and optional pecans. Serve as a side dish or spoon into roasted squash.
Optional Roasted Squash
- Preheat the oven to 400°F. Halve the squash and scoop out the seeds. Lightly oil and salt the cut surfaces, then place cut-side down on a lined baking sheet. Roast until fork-tender, checking acorn squash at about 35 minutes and butternut at about 45 minutes; timing varies with size. Spoon in the cooked stuffing before serving.
Notes
Make Ahead Make one day ahead. Refrigerate the stuffing and roasted squash separately in shallow containers within 2 hours of cooking; do not wait for them to reach room temperature. Reheat to 165°F, adding a splash of broth only if needed. Assemble and add fresh parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Finally, in my larger family, we firmly believe in playing with your food. My aunt’s creative names for vegetable dishes – and fun hijinks at the table – were just two ways in which both sides of my family turned me on to the joys of whole foods at an early age.
For tips on how to play with your produce – and turn it into a turkey, see this Thanksgiving Blog Post An Edible Active: The Thanksgiving Turkey Vegetable Platter (No ACTUAL Turkeys were involved!)