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.

5.0 from 2 reviews
Cranberry-Pear Wild Rice Stuffing
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.
  • 2½ cups prepared vegetable broth, or 2½ cups water with 1 vegetable bouillon cube
  • ⅔ cup raw wild rice
  • 1½ 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
  • ⅓ cup dried cranberries
  • ¼ cup pecans or walnuts, finely chopped
  • 1 tbsp salt-free seasoning blend (like Frontier or Mrs. Dash)
  • ¼ to ½ tsp dried thyme, to taste
  • salt and freshly ground pepper, to taste
  • ½ cup apple or pear juice, or as needed
  1. 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.
  2. Preheat the oven to 375°F.
  3. 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.
  4. 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.
  5. Drizzle the apple juice in slowly, stirring all the while, until the mixture is evenly moistened.
  6. 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.



Cranberry wild rice stuffing1

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  • Reply
    spotlight on…cranberries « Body By Nature
    October 6, 2011 at 1:04 am

    […] Cranberry-Pear Wild Rice Stuffing […]

  • Reply
    Vegetarian Thanksgiving Recipes
    April 20, 2012 at 3:30 am

    […] Cranberry-Pear Wild Rice Stuffing […]

  • 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

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

  • Reply
    December 19, 2017 at 10:06 am

    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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