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Bowl of wild rice stuffing garnished with sage and cranberries

Life-Changing Wild Rice Stuffing

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  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes + additional cook time with the turkey
  • Total Time: 35 minutes
  • Yield: 12-14 servings 1x
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This wild rice stuffing is sure to become a new favorite at your Thanksgiving dinner table! It's gluten free and packed with flavor.


  • 2 tablespoons cooking fat (butter/ghee/olive oil)
  • 1 large yellow onion, diced
  • 2-3 stalks celery, diced
  • turkey giblets, reserved from turkey
  • 2 teaspoons kosher salt
  • 1/3 cup packed fresh herb blend, minced OR 1/4 cup dried herb blend (I use a blend of sage, thyme, savory, and rosemary)
  • 2 cups white basmati or jasmine rice
  • 2 cups wild rice blend
  • 3/4 cup raisins, no sugar added preferred
  • 4-8 cups turkey or chicken broth (SEE NOTES)


  1. Heat the cooking fat in a large pot or Dutch oven over medium-high heat. Add the onion and celery and cook for 5-6 minutes, until soft and onion is translucent.
  2. Chop the giblets, removing any tough, rubbery pieces, and add to the pot. Cook for 1-2 minutes, until the giblets are browned and mostly cooked through. Add the salt and herb blend and stir. Cook, stirring frequently, for about 5 minutes, until the herbs are fragrant.
  3. Add the white rice, wild rice blend, raisins, and broth. Reduce heat to medium. Cook, stirring occasionally, for 10-15 minutes, until the broth is mostly absorbed by the rice. (SEE NOTES for the difference when prepping for a spatchcocked turkey.)
  4. IF YOU'RE STUFFING THE TURKEY, stuff the turkey in a roaster pan and fill the sides of the pan with rice. Pour 1/2 cup or so extra broth over the rice on the sides of the turkey. Cook as directed (approximately 15 minutes per pound of turkey, until the breast meat measures 145 degrees F).
    IF YOU'RE MAKING SPATCHCOCKED TURKEY, cover a large sheet pan with aluminum foil or parchment paper to help with clean-up. Spoon the wild rice stuffing onto the sheet pan and pour any extra broth overtopm, being careful not to overflow the sides of the sheet pan. Place the turkey on top. Fold aluminum foil around the edges of the pan, over the exposed rice stuffing but not over the turkey. Cook as directed (approximately 8 minutes per pound of turkey, until the breast measures 145 degrees F and the thighs measure 165 degrees F). About 60 minutes into the cook time, remove the aluminum foil from the edges — my mom and I have always been a fan of the crispy bits!
  5. After removing the turkey from the oven, let the turkey cool — it should rest for 30 minutes anyway. Carefully transfer the turkey to a serving plate or cutting board. Spoon the rice into a serving bowl.


If you're stuffing the turkey, you'll use significantly less broth since moisture doesn't evaporate as readily inside the turkey. So for stuffing the turkey, use about 4 cups of broth. (A 1:1 ratio between rice and broth.)

If you're making spatchcocked turkey, you'll need more broth since there's more opportunity for it to evaporate. Use 7-8 cups of broth. (A 1:1.75 ratio between rice and broth.) There will likely be "excess" broth in the pot before you put it on the sheet pan. That's fine! Just make sure you don't overflow the edges of the sheet pan.