Wild Rice Stuffing Recipe
Wild Rice Stuffing Recipe photo by Taste of Home

Wild Rice Stuffing Recipe

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Since trying this stuffing recipe from my sister, I haven't made any other kind. It's so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! -Connie Olson, Green River, Wyoming
TOTAL TIME: Prep: 2-1/4 hours Bake: 25 min.
MAKES:8-10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 2-1/4 hours Bake: 25 min.
MAKES: 8-10 servings


  • Turkey giblets
  • 4 cups water
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 1/2 cup butter
  • 2-1/2 cups crushed seasoned stuffing
  • 1-1/2 cups chicken broth

Nutritional Facts

1 serving (3/4 cup) equals 231 calories, 11 g fat (6 g saturated fat), 93 mg cholesterol, 685 mg sodium, 25 g carbohydrate, 1 g fiber, 9 g protein.


  1. Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender.
  2. Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice.
  3. Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
Originally published as Wild Rice Stuffing in Taste of Home October/November 2000, p27

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Reviewed Dec. 12, 2013

"Do not bake too long--tends to be dry."

Reviewed Nov. 21, 2012

"Always get rave reviews with this side dish at our Thanksgiving table (made without the giblets). Even people that don't like stuffing go back for seconds with this recipe."

Reviewed Nov. 13, 2012

"This was easy and delicious. Next time I think I will add more bread cubes...

Great flavor!!"

Reviewed May. 9, 2010

"I skip the first step with the turkey giblets. I do not use them at all. The recipe is very easy to make and tastes very good. I probably make it 4 times a year with or without turkey as the main course. For Thanksgiving, I usually make it with Herbed Turkey Breast, another great recipe from Taste of Home."

Reviewed Dec. 31, 2008

"To suit our tastes, I skip the first part with the giblets and cube 3/4 of a loaf of white bread instead of the crushed seasoned stuffing. In my opinion, there is enough salt with the broth and long grain and wild rice mix."

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