Easy Wild Rice Stuffing Recipe With Toasted Pecans

Well, bless your heart! Here is my absolute favorite way to make wild rice stuffing. The secret, darlin’, is just a little splash of bourbon in the cherries to make folks sit up and take notice.

I remember my first Thanksgiving after getting married. I wanted to impress my new in-laws something fierce. My mother-in-law, bless her, always made a classic bread stuffing that was fine, but it never really sang to me. I wanted to bring something with a little more personality to the table, something that felt like *me*.

I stumbled upon a basic wild rice stuffing recipe in one of my grandmother’s old cookbooks. It had sausage and pecans, which I loved, but it still felt like it was missing something. That evening, my husband and I were enjoying a little glass of Kentucky bourbon on the porch swing, and it hit me like a bolt of lightning.

What if I gave those dried cherries a little bourbon bath before they went into the stuffing? The next day, I tested it out. The warmth of the bourbon and the sweetness of the plumped-up cherries against the savory sausage and nutty rice was pure magic. It was the “wow” factor I had been searching for. When I served this wild rice stuffing on Thanksgiving, my father-in-law, a man of few words, took one bite, looked at me, and said, “Julie, you’ve outdone yourself.” And that, my friends, is how a new family tradition was born.

Skip to My Special Recipe!

Why This Wild Rice Stuffing Recipe Works

Wild rice stuffing has long been the sophisticated cousin to traditional bread-based stuffings. It brings a wonderfully nutty flavor and a delightful chewy texture to the holiday table that you just can’t get from cubes of bread. It’s a classic choice in many parts of the country, especially in the Midwest where wild rice is abundant, but its appeal has spread far and wide.

The reason this dish is so popular is its incredible versatility and depth of flavor. It feels both rustic and elegant at the same time. The combination of savory, sweet, and earthy notes creates a truly balanced and memorable side dish. It’s hearty enough to feel substantial but doesn’t leave you feeling as heavy as some of the richer, bread-heavy stuffings can.

This particular recipe for wild rice stuffing works because it builds layers of flavor at every single step. We don’t just cook the rice in water, we use chicken broth to infuse it with savory goodness from the start. We use the drippings from the pork sausage to sauté the vegetables, ensuring none of that wonderful flavor goes to waste. The cremini mushrooms add a deep, umami earthiness that pairs beautifully with the wild rice.

But the real star, the element that ties it all together, is the bourbon-soaked cherries. Soaking the tart cherries in a good Kentucky bourbon rehydrates them and infuses them with warm, oaky, and vanilla notes. This little trick adds a surprising complexity that elevates the entire dish from simply “good” to “unforgettable.” It’s that unexpected pop of sweet, tart, and boozy flavor that will have your guests asking for the recipe before they’ve even cleared their plates.

Ingredients for Wild Rice Stuffing

Gathering your ingredients is like calling all your favorite friends to a party. Each one has a special role to play, and when they come together, it’s a celebration. For this wild rice stuffing, we’re using a mix of savory, sweet, and earthy flavors that are just meant to be together.

Here’s exactly what you’ll need to make this showstopper:

• 1 cup dried tart cherries
• ½ cup good-quality Kentucky bourbon
• 1 ½ cups wild rice blend
• 4 cups low-sodium chicken broth, divided
• 1 lb. bulk pork sausage
• 4 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 3 celery stalks, chopped
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup toasted pecans, roughly chopped
• 2 teaspoons fresh thyme leaves
• 1 teaspoon rubbed sage
• ½ cup fresh parsley, chopped, plus more for garnish
• Salt and freshly ground black pepper, to taste

Now, let’s talk about the star of the show: the good-quality Kentucky bourbon. This is not the place to skimp, honey. A good bourbon will have complex notes of caramel, vanilla, and oak that will beautifully infuse the cherries. A lower-quality spirit might just add a harsh alcohol taste, and we certainly don’t want that. This little splash of quality is what makes my wild rice stuffing so special.

For the sausage, I prefer a simple bulk pork sausage with a mild flavor profile, like a classic country sausage. This allows the other herbs and flavors to shine through. When it comes to the wild rice, a blend is often best. It typically includes true wild rice along with other long-grain and brown rices, which gives the final dish a wonderful variety of textures and makes it a bit more budget-friendly. And please, use fresh thyme and parsley if you can. They provide a brightness and aroma that dried herbs just can’t replicate.

Step-by-Step Instructions For Making Wild Rice Stuffing

Alright, let’s roll up our sleeves and get to cooking. I’ll walk you through each step, and I promise it’s easier than it looks. The key is just to build those layers of flavor one at a time. Before you know it, you’ll have a baking dish full of the best wild rice stuffing you’ve ever tasted.

Step 1: Plump Up Those Cherries

First things first, we give our cherries a little spa treatment. In a small bowl, combine your one cup of dried tart cherries with a half cup of that good Kentucky bourbon. Give them a little stir to make sure every cherry is getting friendly with the bourbon, and then just set the bowl aside. We’re going to let them sit and soak for at least 30 minutes. This step rehydrates the fruit and infuses it with that incredible warm, sweet flavor that is the secret to this whole dish.

Step 2: Cook the Wild Rice

While the cherries are soaking, it’s time to cook the rice. You’ll cook your one and a half cups of wild rice blend according to the directions on the package, with one important change. Instead of water, you’ll use three and a half cups of your low-sodium chicken broth. This is a simple trick that adds a huge amount of savory depth to the rice. Once it’s done cooking, just fluff it up with a fork and set it aside.

Step 3: Brown the Sausage

Now for the savory foundation. In a large, deep skillet or a Dutch oven, brown one pound of bulk pork sausage over medium-high heat. Use a wooden spoon or spatula to break it up into crumbles as it cooks. Once it’s nicely browned and cooked through, use a slotted spoon to move the sausage into a very large mixing bowl. It’s important to leave all those lovely drippings behind in the skillet, that’s pure flavor right there!

Step 4: Sauté the Vegetables

To those wonderful sausage drippings in the skillet, add four tablespoons of unsalted butter and let it melt. Then, add your chopped yellow onion, chopped celery, and sliced cremini mushrooms. Sauté them until they’re nice and soft and have started to get a little bit of color, which usually takes about 8 to 10 minutes. Then, stir in the minced garlic and cook for just one more minute until you can smell it. Don’t let that garlic burn!

Step 5: Marry the Flavors

Go back to your cherries and drain off any excess bourbon. Now, I know what you’re thinking, and you’re right, don’t you dare pour that liquid gold down the drain! Save it for a little holiday cocktail later. Add the plumped-up cherries to the skillet with the vegetables, along with the toasted pecans, fresh thyme, and rubbed sage. Give it all a good stir for about a minute. This step toasts the herbs and nuts a bit and helps all those beautiful flavors meld together.

Step 6: Combine Everything

Scrape the entire glorious mixture from your skillet into the large bowl with the cooked sausage. Add the cooked wild rice and the half cup of chopped fresh parsley. Now, gently fold it all together. You don’t want to stir too hard and break up the rice, just gently combine until everything is evenly distributed.

Step 7: Season to Perfection

This is the most important step: tasting! Grab a spoon and taste your wild rice stuffing. It will likely need a generous amount of salt and freshly ground black pepper. Don’t be shy! Season it until the flavors really pop. If the mixture looks or tastes a little dry, this is when you’ll stir in a splash or two of that remaining half cup of chicken broth to moisten it up.

Step 8: Bake Until Golden

Transfer the stuffing mixture to a buttered 9×13-inch baking dish and spread it out evenly. Pop it into a preheated 375°F oven and bake it, uncovered, for 25 to 30 minutes. You’re looking for it to be heated all the way through and for the top to get beautifully golden brown and just a little bit crispy in spots.

Step 9: Garnish and Serve

Once it’s out of the oven, give it one final flourish. Sprinkle a little more fresh parsley over the top for a pop of color and freshness. Now, stand back and admire your work before you call everyone to the table. Go on and take a bow, you’ve earned it!

How To Serve Wild Rice Stuffing

Serving this bourbon-cherry wild rice stuffing is one of the best parts, because you get to see everyone’s faces light up when they take their first bite. It’s a showstopper, so let it take center stage on your table. I like to serve it straight from the pretty 9×13-inch baking dish it was cooked in. The golden-brown top studded with cherries and pecans is just too lovely to hide.

This dish is, of course, a natural partner for your holiday turkey or chicken. It complements roasted poultry beautifully. The savory sausage, sweet cherries, and earthy mushrooms are a perfect match for the rich flavor of the meat. But don’t you dare think it’s only for the holidays!

Here are a few of my favorite ways to serve this wild rice stuffing all year round:

• Alongside Pork: It is absolutely divine served next to a roasted pork loin or thick-cut pork chops. The sweet and savory notes in the stuffing are a classic pairing with pork.
• With Duck or Game: For a truly elegant meal, serve this stuffing with roasted duck. The tart cherries and bourbon cut through the richness of the duck meat in the most wonderful way.
• As a Main Course: This stuffing is so hearty and flavorful, it can easily be the star of the show. Just serve a generous portion with a simple green salad with a vinaigrette dressing for a satisfying vegetarian-style meal (if you’ve used a plant-based sausage, of course).
• Stuffed in Vegetables: Use it as a filling for baked acorn squash or bell peppers. The natural sweetness of the squash is a fantastic counterpoint to the savory stuffing.

No matter how you serve it, be sure to have a big spoon ready, because folks will be coming back for seconds, and maybe even thirds. A final sprinkle of fresh parsley right before it hits the table adds a touch of freshness and makes it look extra special.

How To Store & Reuse Wild Rice Stuffing Leftovers

If you’re lucky enough to have leftovers of this wild rice stuffing, you’re in for a treat. I sometimes think it tastes even better the next day after all the flavors have had more time to sit and get to know each other. Storing it properly is key to enjoying it again.

To store your leftovers, first, let the stuffing cool down completely to room temperature. You never want to put hot food straight into the refrigerator. Once cooled, transfer it to an airtight container. It will keep beautifully in the fridge for up to 4 days. You can also freeze it! Just place it in a freezer-safe container or a zip-top bag, and it will last for up to 3 months. To thaw, just move it to the refrigerator overnight.

When you’re ready to reheat, you have a couple of options. My preferred method is in the oven. Place the stuffing in a baking dish, add a splash of chicken broth to keep it moist, cover it with foil, and bake at 350°F for about 20-25 minutes, or until it’s heated through. For a crispier top, you can remove the foil for the last 5 minutes. You can also reheat individual portions in the microwave, just be sure to cover it to prevent it from drying out.

But reheating isn’t the only option! Here are some creative ways to reuse those delicious leftovers:

• Stuffing Patties: Form the cold stuffing into small patties. Pan-fry them in a little butter until they are golden brown and crispy on both sides. These are incredible for breakfast topped with a fried egg.
• Stuffed Mushrooms: Use the leftover stuffing to fill large mushroom caps. Top with a little parmesan cheese and bake until the mushrooms are tender and the filling is hot.
• Hearty Soup Addition: Add a scoop or two to a simple chicken or vegetable soup to turn it into a hearty, satisfying meal. It will thicken the soup and add a ton of flavor.

Having leftovers of this wild rice stuffing is like getting a little gift. It means you get to enjoy those wonderful flavors all over again without any of the work. It’s a win-win in my book!

Substitutions & Variations For Wild Rice Stuffing

One of the things I love most about cooking is making a recipe my own. While I think this wild rice stuffing is just perfect as it is, I know that sometimes you need to make a swap based on what you have in your pantry or your family’s dietary needs. This recipe is wonderfully flexible, so feel free to play around with it.

If you need to make some changes, don’t you worry. Here are some simple substitutions and fun variations to get you started. They will help you tailor this dish to your exact tastes while keeping all the charm and flavor that makes it so special.

Here are a few ideas to get your creative juices flowing:

• For a Non-Alcoholic Version: If you don’t cook with alcohol, you can easily substitute the bourbon. Soak the dried cherries in warm apple cider, orange juice, or even plain old hot water to plump them up. You’ll miss the specific warmth of the bourbon, but it will still be delicious.
• Make It Vegetarian: To make a vegetarian wild rice stuffing, simply swap the pork sausage for your favorite plant-based sausage crumbles. Also, be sure to use vegetable broth instead of chicken broth. It’s an easy switch that works beautifully.
• Change Up the Nuts: If you’re not a fan of pecans or have an allergy, you can use chopped walnuts, toasted almonds, or even shelled pistachios. For a nut-free version, try using toasted pumpkin seeds (pepitas) or sunflower seeds for that essential crunch.
• Experiment with Dried Fruit: While I love the tartness of cherries, this recipe would also be wonderful with dried cranberries, chopped dried apricots, or even chopped dried figs for a different kind of sweetness.
• Different Meats: Feel free to try other types of sausage. A spicy Italian sausage would add a nice kick, or you could use ground turkey or chicken for a leaner option. You could even add cooked, crumbled bacon for an extra layer of smoky flavor.

Don’t be afraid to make this recipe your own signature dish. The core components of savory sausage, chewy rice, sweet fruit, and crunchy nuts are a fantastic canvas. Add your own special touch and start your own family tradition!

5 FAQs About Wild Rice Stuffing

Here are some straightforward answers to the most common questions I receive about this wild rice stuffing recipe. I hope these little tips and tricks help you make it perfectly every single time.

Can I make this wild rice stuffing ahead of time?

Oh, absolutely! This is one of the best things about this recipe, especially when you’re preparing for a big holiday meal. Making things ahead is a lifesaver. You can assemble the entire wild rice stuffing right up to the point of baking. Just follow all the steps, combine everything in your mixing bowl, and instead of putting it in the baking dish, transfer it to an airtight container and pop it in the refrigerator.

It can be made up to two days in advance this way. When you’re ready to bake, just transfer the cold stuffing to your buttered 9×13-inch dish. You may need to add a little extra baking time, maybe 10-15 minutes, since it will be starting from cold. I recommend letting it sit out on the counter for about 30 minutes before baking to take the chill off. Cover it with foil for the first 20-25 minutes of baking to help it heat through evenly, then uncover it for the last 15 minutes to get that beautiful golden-brown top.

Is wild rice stuffing gluten-free?

This is a great question, and the answer is that it can very easily be a gluten-free dish. Wild rice itself is not a grain but a seed from an aquatic grass, and it is naturally gluten-free. Most wild rice blends are also gluten-free, but it’s always wise to check the packaging just to be sure there are no added gluten-containing grains.

The main ingredient you need to be careful with is the pork sausage. Many brands of bulk sausage are gluten-free, but some use fillers that contain wheat. Just be sure to read the label on your sausage to confirm it is certified gluten-free. All the other ingredients in this recipe, like the vegetables, nuts, cherries, and herbs, are naturally gluten-free. So, with one simple check of your sausage label, you can confidently serve a delicious gluten-free wild rice stuffing that everyone can enjoy.

What’s the best kind of sausage for wild rice stuffing?

You have a lot of wonderful options when it comes to the sausage. My personal preference for this specific recipe is a classic, mild country-style bulk pork sausage. I find that its simple, savory flavor profile provides the perfect meaty foundation without overpowering the other delicate flavors like the fresh thyme, earthy mushrooms, and the special bourbon-cherries.

However, that doesn’t mean you can’t experiment! If your family enjoys a little heat, a hot pork sausage would be a fantastic way to add a spicy kick. For a different flavor profile, you could use a sweet or mild Italian sausage; the fennel in it would pair beautifully with the other ingredients. You can also use ground turkey or chicken sausage for a leaner alternative. The key is to choose a bulk sausage, as it’s much easier to crumble and brown than trying to remove casings from links.

My wild rice stuffing is too dry, how can I fix it?

Don’t you panic if your stuffing seems a bit dry. This is a very easy fix! Dryness can happen for a couple of reasons. Maybe the rice absorbed a little more liquid than expected, or maybe it sat for a bit before baking. The easiest way to fix it is by adding more moisture, and the best way to do that is with more chicken (or vegetable) broth.

I always keep a little extra broth on hand for this very reason. Before you put the stuffing in the oven, give it a stir and assess the texture. If it looks dry, drizzle in about a quarter cup of warm broth and stir gently. If it still seems dry, add a little more until it looks pleasantly moist, but not soggy. You can do the same thing when you’re reheating leftovers. A splash of broth will steam the stuffing as it reheats, bringing it right back to its delicious, moist texture.

Can I cook this wild rice stuffing inside the turkey?

Ah, the great stuffing debate! While traditionally, stuffing was cooked inside the bird, for food safety reasons, most modern cooks, myself included, strongly recommend baking it separately in a casserole dish. Cooking stuffing inside a turkey can be tricky because the stuffing needs to reach a temperature of 165°F to be safe to eat. By the time the stuffing in the very center of the bird reaches that temperature, the turkey meat is often overcooked and dry.

Baking it separately ensures that both your turkey and your wild rice stuffing are cooked to perfection. Plus, when you bake it in its own dish, you get those wonderful crispy, golden-brown edges that everyone loves so much. If you really want to get that “cooked-in-the-bird” flavor, you can mix some of the turkey drippings from your roasting pan into the stuffing just before you bake it. This will give it a ton of rich, turkey flavor while still being perfectly and safely cooked.

Try These Recipes Next

If you loved making this special wild rice stuffing, I know you’ll enjoy some of the other recipes I’ve got here on This Gal Cooks. Cooking for family and friends is one of my greatest joys, and I love sharing recipes that are sure to please a crowd.

When you’re planning a big holiday meal, having a collection of trusted, no-fail recipes is an absolute must. You’ll find plenty of inspiration for your entire feast, from appetizers to desserts, right here.

Here are a few collections I think you’ll find helpful:

• More Thanksgiving Dinner Ideas: Planning the big meal? This post is your best friend. It’s packed with all my favorite holiday recipes, from the perfect roast turkey to my creamiest mashed potatoes and green bean casserole. It’s your one-stop shop for a memorable Thanksgiving dinner.
• 110 Easy Dinner Ideas: For all those nights that aren’t a big holiday, you need quick and delicious meals. This list is full of recipes that are perfect for busy weeknights when you still want to put something wonderful on the table for your family.
• Budget-Friendly Recipes: We all know that feeding a family can get expensive, especially around the holidays. This collection has plenty of ideas for cheap meal ideas that are comforting, delicious, and easy on the wallet. Great food doesn’t have to break the bank!

I hope you’ll take a look around and find some new favorites to add to your recipe box. Happy cooking, y’all!