Best 8 Wild Rice And Corn Stuffing Recipes

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Wild rice and corn stuffing is a flavorful and colorful dish that is perfect for Thanksgiving, Christmas, or any other special occasion. This unique stuffing combines the nutty flavor of wild rice with the sweetness of corn, along with a variety of herbs and spices. It's a delicious and hearty dish that will surely be a hit with your family and friends.

This article provides two different recipes for wild rice and corn stuffing. The first recipe is a classic stuffing made with wild rice, corn, celery, onion, and herbs. The second recipe is a more creative stuffing that includes dried cranberries, walnuts, and apples. Both recipes are easy to follow and can be customized to your own liking.

No matter which recipe you choose, you're sure to end up with a delicious and festive stuffing that will be the star of your holiday table. So gather your ingredients and get ready to make some wild rice and corn stuffing!

Check out the recipes below so you can choose the best recipe for yourself!

WILD RICE STUFFING



Wild Rice Stuffing image

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

Provided by Taste of Home

Categories     Side Dishes

Time 2h40m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , 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., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 279 calories, Fat 13g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 806mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE 'N' BREAD DRESSING



Wild Rice 'n' Bread Dressing image

Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Steps:

  • In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

WILD RICE AND CORN STUFFING



Wild Rice and Corn Stuffing image

This stuffing is holiday-appropriate: It has corn, chiles, and, of course, wild rice -- all traditional American-Indian ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Makes about 7 cups (enough for one 18 - pound turkey)

Number Of Ingredients 9

2 cups wild rice
Coarse salt
2 tablespoons corn or vegetable oil
2 small red onions, cut into thin rounds
3 garlic cloves, minced (1 tablespoon)
2 fresh serrano or jalapeño chiles, thinly sliced
1 cup frozen corn kernels, thawed
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

Steps:

  • Bring 5 cups water to a boil in a medium saucepan; add rice and 1 tablespoon salt. Cover; reduce heat. Cook rice until al dente, 35 to 40 minutes (not all water will be absorbed). Drain well.
  • Heat oil in a large skillet over medium-high heat until hot but not smoking. Add onions and garlic; cook, stirring, until soft, about 2 minutes. Add chiles; cook 30 seconds.
  • Stir onion mixture, corn, pepper, and lime juice into rice; season with salt. Serve, or immediately pack loosely in turkey cavity, and cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

WILD RICE AND CORN STUFFING



Wild Rice and Corn Stuffing image

Categories     Rice     Corn     Wild Rice     Boil

Yield serves 8; makes about 7 cups (enough for one 18-pound turkey)

Number Of Ingredients 9

2 cups wild rice
Coarse salt
2 tablespoons corn or vegetable oil
2 small red onions, cut into thin rounds
3 garlic cloves, minced (1 tablespoon)
2 fresh serrano or jalapeño chiles, thinly sliced
1 cup frozen corn kernels, thawed
1/4 teaspoon freshly ground pepper
2 tablespoons fresh lime juice

Steps:

  • Bring 5 cups water to a boil in a medium saucepan; add the rice and 1 tablespoon salt. Cover; reduce heat. Cook the rice until al dente, 35 to 40 minutes (not all the water will be absorbed). Drain well.
  • Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the onions and garlic; cook, stirring, until soft, about 2 minutes. Add the chiles; cook 30 seconds.
  • Stir the onion mixture, corn, pepper, and lime juice into the rice; season with salt. Serve, or immediately pack loosely in a turkey cavity, and cook until an instant-read thermometer inserted into the center of the stuffing registers 165°F.

WILD RICE, ALMOND AND MUSHROOM STUFFING



Wild Rice, Almond and Mushroom Stuffing image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Categories     dinner, stuffing and dressing, side dish

Time 1h45m

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

Steps:

  • Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
  • Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
  • Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams

WILD RICE STUFFING



Wild Rice Stuffing image

This wild rice stuffing recipe is an unexpected addition to your Thanksgiving meal. It's delicious alongside a roast turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved
Unsalted butter, for baking dish

Steps:

  • Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.

CORNBREAD, WILD RICE AND SAUSAGE STUFFING



Cornbread, Wild Rice and Sausage Stuffing image

I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.

Provided by Elizabeita

Categories     < 60 Mins

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 9

16 ounces cornbread stuffing mix (Pepperidge Farm)
6 ounces long grain and wild rice blend, Original Recipe (Uncle Bens)
2 (14 ounce) cans low sodium chicken broth
1/2 cup butter (one stick)
2 onions, chopped
3 celery ribs, sliced
1 lb sage sausage
poultry seasoning, to taste
sage, to taste

Steps:

  • Sweat vegetables until tender in 1 tbsp butter.
  • Make package of rice according to directions on box.
  • Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
  • put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
  • Empty cornbread stuffing mix into large bowl.
  • Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
  • 7. Toss in rice, celery, onions, and sausage and mix until combined.
  • 8. Add poultry seasoning and sage to taste.

Nutrition Facts : Calories 175.9, Fat 7.3, SaturatedFat 4, Cholesterol 15.2, Sodium 425.9, Carbohydrate 24, Fiber 4.4, Sugar 2.1, Protein 4.1

WILD RICE DRESSING WITH SAUSAGE, CORN AND LEEKS



Wild Rice Dressing with Sausage, Corn and Leeks image

Categories     Pork     Rice     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Meat     Sausage     Leek     Corn     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 10

2 cups wild rice (about 12 ounces)
6 tablespoons (3/4 stick) unsalted butter
2 cups chopped leeks (about 2 medium; white and pale green parts only)
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
2 1/2 teaspoons dried thyme
2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
3/4 teaspoon salt
4 1/2 cups (or more) canned low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
  • Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
  • Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

Tips:

  • Use a variety of vegetables for a more flavorful stuffing. Good choices include celery, carrots, onions, mushrooms, and peppers.
  • Add some herbs and spices to the stuffing for extra flavor. Try sage, thyme, rosemary, or garlic powder.
  • If you want a moist stuffing, add some broth or water to the mixture. You can also add some butter or olive oil.
  • Cook the stuffing until it is heated through. This usually takes about 30 minutes in a preheated oven.
  • Serve the stuffing immediately with your favorite holiday dishes.

Conclusion:

Wild rice and corn stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover rice and corn, and it is also a healthy and flavorful alternative to traditional stuffing. With its unique flavor and texture, wild rice and corn stuffing is sure to be a hit with your family and friends.

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