This hearty and flavorful Wild Rice Stuffing is packed with savory sausage, sweet apples, and tart dried cranberries for a festive twist on classic stuffing. Naturally gluten-free and easy to make ahead, it’s a showstopping side for Thanksgiving, Christmas, or any cozy dinner party. A sprinkle of Parmesan before serving takes it over the top!
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Table of Contents
If you’re craving a stuffing that feels just as special as the holidays but lighter and full of texture, this wild rice stuffing recipe is it. Every bite balances savory sausage with the sweetness of apples and cranberries, finished with buttery richness and a satisfying nutty crunch. It’s one of my personal favorite holiday sides and is flexible enough for your holiday table or a cozy winter dinner party.
Think of it as a fresh take on traditional stuffing — hearty and comforting, but with earthy wild rice and bright pops of fruit instead of heavy bread. Serve it alongside your favorite roast turkey, stuffed pork loin, or prime rib for a dish that truly feels homemade and festive.
For more holiday-worthy sides, check out my Fresh Green Bean Casserole, Cheesy Broccoli Casserole, and Scalloped Sweet Potatoes.
Why You'll Love Wild Rice Stuffing
No matter how many stuffing recipes you’ve tried, this one’s special—the kind of side dish everyone reaches for seconds of (and asks you for the recipe after).
- Savory-Sweet Perfection—Sausage, apples, and dried fruit combine for a beautiful balance of flavors in every spoonful.
- Make-Ahead Friendly: Wild rice takes time to cook, but you can prepare it a day in advance to save time and stress come holiday mealtime.
- Versatile: Perfect for Thanksgiving, Christmas, or any holiday dinner, but just as good for fancy dinners or Sunday suppers year-round.
- Unexpectedly Delicious Parmesan Finish: It might sound strange, but a sprinkle of Parmesan adds a rich, savory note that makes this dish unforgettable. Do yourself a favor and try it!
- Naturally Gluten-Free: This one is for the gluten-free folks who still want their special holiday sides. There's no bread here — wild rice brings a hearty, chewy texture and nutty flavor that everyone will love.
Ingredients and Substitutions
Olive Oil — For sautéing the aromatics. If needed, you can also use avocado oil.
Yellow Onion & Celery — Classic stuffing ingredients that build a flavorful base. Dice them finely for even cooking.
Sweet Italian Sausage — For hearty, savory flavor. Use pork or chicken sausage—chicken keeps it lighter; pork adds richness. To make it vegetarian, omit the sausage.
Garlic, Dried Sage & Thyme — These seasonings give the stuffing a cozy, classic flavor. Use dried herbs for convenience, or triple the amount if using fresh!
Apples — Add sweetness and texture. Choose sweet, firm varieties like Honeycrisp, Cosmic, or Fuji that hold their shape and peel them before chopping.
Dried Cranberries & Apricots — For sweetness, tartness, and chewy contrast. Chop the apricots finely before adding them for sweet chewiness in each bite. If using whole dried cranberries, chop them before adding. Swap in golden raisins or cherries if desired.
Chicken Broth — Helps bind the ingredients and keeps the stuffing moist. Use vegetable broth for a vegetarian version.
Wild Rice — Use a pure wild rice for a special dish or a wild rice blend to make it more accessible. Cook it ahead — it takes time, but you can refrigerate it for up to 24 hours and reheat in the microwave before mixing.
Salt & Black Pepper — Salt makes all the flavors pop and black pepper adds a light, balanced heat.
Walnuts or Pecans — Add crunch and earthiness. Use toasted (or toast them fresh) for extra flavor.
Parmesan Cheese (Optional) — For a perfect savory finish that ties everything together.
How to Make Wild Rice Stuffing
This wild rice dressing comes together easily with a bit of prep. The key is to have your rice ready before you start sautéing.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Cook the onion, celery, and sausage in olive oil over medium-high heat, crumbling the sausage as it browns, for 9-10 minutes ot until the sausage is cooked through.
Step 2: Stir in garlic, sage, and thyme. Cook for 1-2 minutes until fragrant, then transfer the mixture to a large bowl.
Step 3: Return the pan to medium heat. Add the chopped apples, dried cranberries, and apricots. Cook for 7-8 minutes, stirring occasionally, until the apples soften and most of their liquid evaporates.
Step 4: Add a splash of chicken broth, scraping up any browned bits on the bottom of the pan. Simmer for 1-2 minutes or until most of the liquid evaporates.
Step 5: Add the remaining broth, wild rice, salt, pepper, and sausage mixture.
Step 6: Stir and cook for 4-5 minutes, or until heated through and most of the liquid has evaporated.
Step 7: Stir in chopped walnuts or pecans and season to taste.
If desired, garnish with Parmesan and serve hot!
Recipe Variations
This dish is endlessly flexible, making it perfect for experimenting. Try one of these simple twists to make it your own.
- Bacon — Swap 1 cup chopped bacon for the sausage. Cook it with the onion and celery, and drain excess grease before continuing.
- Raisins — Replace the cranberries with red or golden raisins for a sweeter, softer flavor.
- Hazelnuts — Toasted hazelnuts add a buttery crunch and a lovely nutty aroma in place of walnuts or pecans.
- Mushrooms — Sauté 2 cups of chopped mushrooms with the onions and celery for extra earthy flavor and a hearty vegetarian twist.
- Fresh Herbs — Swap 3 tablespoons chopped fresh sage and 1 tablespoon fresh thyme for dried for a bright, herb-forward flavor.
- Dried Cherries — Swap the cranberries for dried cherries for a tart, rich sweetness that pairs beautifully with pork or turkey.
Chelsea's Recipe Pro-Tips
- Cook your wild rice ahead of time. It can take up to an hour to cook wild rice, so prep it the day before and reheat before adding to the stuffing. For easy, hands-off prep, make Instant Pot Wild Rice.
- Don’t skip deglazing the pan. Those browned bits at the bottom add huge depth of flavor. Scrape them up with a spatula or wooden spoon once you've added the chicken broth.
- Finish with Parmesan. It might sound unexpected, but this final touch adds a luscious, savory depth that balances the fruit's sweetness.
- Use a large skillet or pot. You’ll need plenty of room to stir without spilling. I usually use my large enameled cast iron skillet (pictured in this post).
Serving Suggestions
This wild rice stuffing with cranberries pairs beautifully with roast turkey, baked chicken, or pork tenderloin. It also complements hearty vegetarian mains like roasted squash or lentil loaf.
For holiday meals, serve it alongside Sweet Potato Soufflé, Homemade Cranberry Sauce, and Corn Soufflé.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the oven, covered with foil, at 350°F for 15-30 minutes (depending on the amount), or in the microwave until hot.
FAQs
You can! Remove the pan from the heat after stirring in the broth, rice, sausage mixture, and seasoning. Transfer the stuffing to a greased baking dish, cover with foil, and bake at 350°F for 20 minutes, until heated through.
Yes! Prepare the full recipe up to one day ahead, reserving the chopped nuts until serving. Store it covered in the refrigerator, reheat gently on the stovetop with a splash of broth or in the oven, and stir in the nuts before serving.
For a vegetarian version, swap 2 cups of chopped mushrooms for the sausage, omit it entirely, or add a can of drained chickpeas with the wild rice. For an indulgent dish, use 1 cup of chopped bacon instead.
I don’t recommend stuffing the turkey with this recipe since wild rice absorbs liquid differently than bread-based stuffing. Instead, make it on the stovetop or bake it separately (directions above).
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More Holiday Side Dishes
- Whipped Sweet Potatoes
- Honey Glazed Rainbow Carrots
- Roasted Brussels Sprouts with Sweet Potatoes
- Butternut Squash Apple Soup
- Soft & Fluffy Dinner Rolls
- Carrot Soufflé
If you liked and made this Wild Rice Stuffing Recipe, don't forget to rate it and let me know how you liked it in the comments. I always love hearing from you!
Recipe Card
Wild Rice Stuffing
Ingredients
- 1 tablespoon olive oil
- 1 cup minced yellow onion
- 1 cup minced celery
- 1 lb sweet Italian chicken or pork sausages casings removed (or bulk sausage)
- 3 cloves garlic minced
- 1 ½ teaspoons dried rubbed sage
- ¾ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 2 large apples such as Fuji, HoneyCrisp, or Cosmic; peeled and chopped (about 3 cups
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- 1 cup low-sodium chicken broth divided
- 4 cups hot cooked wild rice 1 ½ cups wild rice, cooked
- 1 teaspoon salt plus more to taste
- 1 teaspoon cracked black pepper plus more to taste
- ½ cup chopped walnuts or pecans
- Grated or shredded parmesan cheese to garnish, optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Once hot, add the minced onion, celery, and sausage and cook for 9-10 minutes, stirring and crumbling the sausage regularly, until the sausage is browned and the onions are translucent.
- Add the garlic, rubbed sage, and dried thyme. Sauté for 1-2 minutes or until the garlic is golden. Transfer the sausage mixture to a large bowl and set aside.
- Return the pan to medium heat. Add the butter, chopped apples, cranberries, and chopped dried apricots. Cook for 7-8 minutes, or until most of the apple’s moisture has evaporated.
- Add a splash of the chicken broth and cook for 1-2 minutes, scraping the browned bits off the bottom of the pot, or until the broth has evaporated.
- Add the remaining broth, wild rice, salt, pepper, and sausage and vegetable mixture to the pan. Cook for 4-5 minutes, stirring regularly, until most of the liquid has evaporated and the stuffing is heated through.
- Stir in the chopped walnuts or pecans and season to taste with salt and pepper.
- Serve the stuffing hot, garnished with Parmesan cheese if desired. Enjoy!
Notes
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the oven, covered with foil, at 350°F for 15-30 minutes (depending on the amount), or in the microwave until hot.
- Cook the wild rice ahead of time. It can take up to an hour to cook wild rice, so prep it the day before and reheat before adding to the stuffing. For easy, hands-off prep, make Instant Pot Wild Rice.
- Don’t skip deglazing the pan. Those browned bits at the bottom add huge depth of flavor. Scrape them up with a spatula or wooden spoon once you've added the chicken broth.
- Finish with Parmesan. It might sound unexpected, but this final touch adds a luscious, savory depth that balances the fruit's sweetness.
- Use a large skillet or pot. You’ll need plenty of room to stir without spilling. I usually use my large enameled cast iron skillet (pictured in the post above).
