Wild Rice Stuffing w/ Apples, Cranberries, & Toasted Pecans

Here is a lovely alternative to traditional stuffing to bring for a Thanksgiving feast. It’s worth the effort to toast the pecans (instead of buying pre-toasted ones). The flavor and crunch of freshly roasted pecans elevates this dish.

Wild Rice Stuffing w/ Apples, Cranberries, & Toasted Pecans

Grain | Veggies | Fruit | Protein | Fat
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Active Time: 15 minutes
Inactive Time: 40 minutes
Servings 4



  • 2/3 cup wild rice, dry, 4 oz


  • 1 medium yellow onion, 8 oz, small dice
  • 3 celery stalks, 6 oz, small dice
  • 2-1/2 cups mushrooms, sliced, 8 oz


  • 2 apples, 8 oz, diced
  • 1/4 cup dried cranberries, 1 oz, optional

Protein & Fat

  • 2 Tbsp olive oil, 1 oz
  • 1/2 cup raw pecan halves, 2 oz


  • 2 cups vegetable broth
  • 4 garlic cloves, minced
  • 3 Tbsp fresh sage, or 1 Tbsp dried
  • 1 Tbsp fresh thyme, or 1 tsp dried
  • 1 tsp salt


  • Preheat the oven to 350°F.
  • Add the rice and vegetable broth to a medium saucepan, bring to a boil, then simmer on low, covered, for 35-40 minutes. Set aside.
  • Meanwhile, in a cast iron skillet, heat the olive oil over medium heat and sauté the onion, mushrooms, and celery for 8-10 minutes. Add the garlic and apples, and sauté another minute. Turn off the heat.
  • Toss pecans in a tiny bit of oil and salt. Spread on a baking sheet and roast in a 350°F oven for 7-10 minutes, stirring occasionally, until fragrant.
  • Fluff the rice and stir it in with the veggie mixture, herbs, pecans, and cranberries.
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