Wild Rice, Mushroom, and Pecan Stuffing

Wild Rice, Mushroom, and Pecan Stuffing ingredients

• 1.5 cups wild rice blend
• 4 cups vegetable broth
• 0.5 cup unsalted butter
• 2 medium yellow onions, diced
• 4 medium celery stalks, diced
• 10 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 0.75 cup pecans, roughly chopped
• 0.5 cup dried cranberries
• 2 large eggs, lightly beaten
• 1.5 tsp salt
• 0.5 tsp black pepper

How to make Wild Rice, Mushroom, and Pecan Stuffing

1. Rinse 1.5 cups wild rice blend under cold water until the water runs clear. In a medium saucepan, combine the rinsed wild rice with 4 cups vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the wild rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
3. In a large skillet or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Add 2 diced yellow onions and 4 diced celery stalks, cooking for 8-10 minutes until softened and translucent.
4. Add 10 oz sliced cremini mushrooms to the skillet and increase heat to medium-high. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Add 3 minced garlic cloves, 2 tablespoons chopped fresh sage, and 1 tablespoon chopped fresh thyme, cooking for 1 minute more until fragrant.
5. Remove the skillet from the heat. In a large mixing bowl, combine the cooked wild rice, the sautéed vegetable mixture, 3/4 cup roughly chopped pecans, and 1/2 cup dried cranberries. Stir gently to combine all ingredients.
6. In a separate small bowl, lightly beat 2 large eggs. Add the beaten eggs to the wild rice mixture, along with 1.5 teaspoons salt and 1/2 teaspoon black pepper. Mix thoroughly until the eggs are fully incorporated and coat all ingredients.
7. Transfer the entire stuffing mixture into the prepared 9x13-inch baking dish, spreading it evenly. You can lightly press it down, but avoid compacting it too much.
8. Bake for 30-35 minutes, or until the top is golden brown and the stuffing is heated through. If desired, you can cover it with foil for the first 20 minutes to prevent over-browning, then uncover for the last 10-15 minutes.
9. Remove the stuffing from the oven and let it rest for 5-10 minutes before serving. This allows the stuffing to set slightly, making it easier to scoop and serve.

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