Holidays and Entertaining/ Vegan Recipes/ Vegan Thanksgiving Recipes

Cranberry-Pear Wild Rice Stuffing

Cranberry wild rice stuffing recipe

Wild rice adds a wonderful texture to this Cranberry-Pear Wild Rice Stuffing; the sweetness of dried cranberries in the recipe lends a delicious flavor. This is an ideal stuffing for winter squashes which stands as a dazzling holiday main dish. Photos by Hannah Kaminsky.

Cranberry wild rice stuffing recipe

Cranberry-Pear Wild Rice Stuffing

Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor.
5 from 2 votes
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Course: Bread stuffing / Thanksgiving
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8 to 10
Author: Veg Kitchen


  • 2 1/2 cups prepared vegetable broth or 2 1/2 cups water with 1 vegetable bouillon cube
  • 2/3 cup raw wild rice
  • 1 1/2 tbsp olive oil
  • 1 medium red onion chopped
  • 1 large celery stalk diced
  • 2 medium firm pears such as bosc, cored and diced
  • 4 cups whole grain bread finely diced
  • 1/3 cup dried cranberries
  • 1/4 cup pecans or walnuts finely chopped
  • 1 tbsp salt-free seasoning blend like Frontier or Mrs. Dash
  • 1/4 to 1/2 tsp dried thyme to taste
  • salt and freshly ground pepper to taste
  • 1/2 cup apple or pear juice or as needed


  • 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°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.



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  • Reply
    Sharon Irven
    November 15, 2016 at 10:25 pm

    Looks yummy. How can I make this gluten-free? What would be a good substitute for bread cubes??

    • Reply
      November 16, 2016 at 8:40 pm

      Sharon, 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!

  • Reply
    Karen Mortazavi
    November 18, 2016 at 8:18 pm

    Is there a way to just leave out the bread and make it more of a fancy rice dish than stuffing. Less liquid, I suppose?

  • Reply
    December 16, 2016 at 3:26 pm

    5 stars
    Can you make this the day before? Has anyone tried?

  • Reply
    December 19, 2017 at 10:06 am

    5 stars
    Wonderful blend of flavors. Absolutely delicious. Such a nice change from typical stuffing.

    • Reply
      December 19, 2017 at 1:29 pm

      Thanks so much, Bob!

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