Wild Rice Stuffing
Submitted by ctt739
Hearty wild rice stuffing with toasted walnuts, turkey giblets, and fresh herbs simmered in chicken broth. Sized for a 15-pound turkey, this is your new Thanksgiving centerpiece side.
YIELD
1 servingPREP
20 minCOOK
35 minREADY
55 minBread stuffing had a good run, but this wild rice version is ready to take its place at the holiday table.
Raw wild rice gets toasted in butter until golden, then simmered with walnuts, celery, chopped giblets, and a fragrant trio of thyme, sage, and parsley.
The result is a stuffing with serious depth: nutty, herby, and rich with that unmistakable giblet flavor that old-school cooks swear by.
Sized to fill a 15-pound turkey, it scales up or down depending on your bird.
Kitchen Tips
- Toast the rice in the butter until golden before adding liquid. This step builds a nutty base flavor that separates a great stuffing from a forgettable one.
- Use bacon fat instead of butter if you want a smokier, more savory stuffing. The original recipe offers it as an option for good reason.
- Don’t overcook the rice in the skillet. It should be just barely done after 30 minutes since it will continue cooking inside the turkey.
- Chop the giblets small. They add flavor throughout, but nobody wants to bite into a large chunk unexpectedly.
Ingredients
Directions
Melt the butter with the oil in a heavy skillet or large saucepan and sauté the onion until soft.
Add the rice and cook, stirring often, until slightly colored.
Add the walnuts, cook for 5 minutes. Add the celery, and cook until the rice is golden.
Stir in the herbs and seasonings and the giblets.
Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done.
Amounts may be adjusted to the size of the bird.
This recipe should stuff a 15-lb turkey.
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