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Wild Rice Stuffing

Author Carrie Hill


  • 8-10 C Dried Bread Cubes cubes are important
  • 1 C Uncooked Wile Rice
  • 1/2 C 1 Stick Butter
  • 4-5 Stalks Celery chopped
  • 1 medium onion chopped
  • 4-6 Cups Chicken Stock
  • 1-2 tsp Poultry Seasoning
  • 1/2 to 1 tsp Salt
  • 1/2 tsp Pepper


  1. In a saucepan bring 3 cups water and the wild rice to a boil. Cover and simmer until the grains start to break apart and curl just a bit - see image above. Be aware - this is going to take AT LEAST 30 minutes, more like 45. This is not a quick cooking grain. Test a taste or two to be sure it's not crunchy - drain. (I usually do this a few days ahead of time)
  2. Dump your bread crumbs into a very large bowl or turkey pan.
  3. Put your turkey (or chicken) stock in a pot to warm, you don't need to boil it, but warm stock incorporates better.
  4. In a large skillet, melt the butter and saute the celery and onion until transparent. Mix in the poultry seasoning and pour over the bread cubes. Stir well
  5. Start adding your warmed chicken stock, you want your stuffing to be pretty moist, but not mushy. The amount you need varies depending upon your type of bread cube and the humidity of the day. Keep adding until the stuffing forms into a ball in your hand and sticks together without crumbling when you toss it from hand to hand.
  6. Stuff your bird (remember, stuffed birds take longer to bake), or bake in the oven, or put it in the crockpot until the turkey is ready!
  7. Enjoy!