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
Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor.Print Pin Rate Email
Servings: 8 to 10
- 2 ½ cups prepared vegetable broth or 2 ½ cups water with 1 vegetable bouillon cube
- ⅔ cup raw wild rice
- 1 ½ 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
- 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.
Calories: 285kcal | Carbohydrates: 63g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 585mg | Potassium: 141mg | Fiber: 9g | Sugar: 12g | Vitamin A: 205IU | Vitamin C: 14mg | Calcium: 42mg | Iron: 5mg
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Sharon Irven says
Looks yummy. How can I make this gluten-free? What would be a good substitute for bread cubes??
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!
Karen Mortazavi says
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?
Can you make this the day before? Has anyone tried?
Wonderful blend of flavors. Absolutely delicious. Such a nice change from typical stuffing.
Thanks so much, Bob!