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-Pear Wild Rice Stuffing
- 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.