Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes, and used that way makes for a dazzling holiday main dish. Photos by Hannah Kaminsky.
Cranberry-Pear Wild Rice Stuffing
Author: Nava
Recipe type: Bread stuffing / Thanksgiving
Cuisine: Vegan / Healthy
Prep time:
Cook time:
Total time:
Serves: 8 to 10
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor.
Ingredients
- 2½ cups prepared vegetable broth, or 2½ cups water with 1 vegetable bouillon cube
- ⅔ cup raw wild rice
- 1½ tablespoons olive oil
- 1 medium red onion, chopped
- 1 large celery stalk, diced
- 2 medium firm pears (such as bosc), cored and diced
- 4 cups finely diced whole grain bread
- ⅓ cup dried cranberries
- ¼ cup finely chopped pecans or walnuts
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- ¼ to ½ teaspoon dried thyme, to taste
- Salt and freshly ground pepper to taste
- ½ cup apple or pear juice, or as needed
Instructions
- Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes.
- Preheat the oven to 375 degrees F.
- Heat the oil in a medium-sized skillet. Add the onion and sauté until translucent. Add the celery and sauté over medium heat until both are golden.
- Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine.
- Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
- Transfer the mixture to a lightly oiled large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty.
- Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
8 Comments
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Sharon Irven
November 15, 2016 at 10:25 pmLooks yummy. How can I make this gluten-free? What would be a good substitute for bread cubes??
Nava
November 16, 2016 at 8:40 pmSharon, the most obvious sub would be to use gluten-free bread, but a more creative thing to do would be to use prepared polenta — the kind that comes in the tubes. cut it into dice and sauté or roast until most sides are slightly crusty and firm. Enjoy!
Karen Mortazavi
November 18, 2016 at 8:18 pmIs there a way to just leave out the bread and make it more of a fancy rice dish than stuffing. Less liquid, I suppose?
kristin
December 16, 2016 at 3:26 pmCan you make this the day before? Has anyone tried?
Bob
December 19, 2017 at 10:06 amWonderful blend of flavors. Absolutely delicious. Such a nice change from typical stuffing.
Nava
December 19, 2017 at 1:29 pmThanks so much, Bob!