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

3/4 cup: 231 calories, 11g fat (6g saturated fat), 93mg cholesterol, 685mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 9g 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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Mrs. Mensing User ID: 5734759 81441
Reviewed Dec. 12, 2013

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

argyllca User ID: 2792367 63514
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."

TDahlberg User ID: 1932599 45191
Reviewed Nov. 13, 2012

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

Great flavor!!"

lidjzl0 User ID: 3723782 87550
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."

mrs_h User ID: 3544768 45178
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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