{"id":28936,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/wild-rice-stuffing\/"},"modified":"2024-11-23T13:03:03","modified_gmt":"2024-11-23T19:03:03","slug":"wild-rice-stuffing","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/wild-rice-stuffing\/","title":{"rendered":"Wild Rice Stuffing"},"content":{"rendered":"<p>Readers love this wild rice stuffing recipe for two reasons: The wild rice adds a wonderful toasty flavor to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/thanksgiving-stuffing\/\" data-name=\"www.tasteofhome.com\/recipes\/thanksgiving-stuffing\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">traditional Thanksgiving stuffing<\/a>, and it&#8217;s a good way to use the turkey&#8217;s giblets. The giblets (heart, liver, kidneys, gizzard and neck) are the secret to wild rice stuffing&#8217;s rich and savory flavor. Remove the giblets from the bird&#8217;s cavity, simmer on the stovetop until tender, then chop and add right to the stuffing.<\/p>\n<p>Gone are the days of tossing the giblets in the trash. Keep them, because this wild rice stuffing will become your go-to recipe!<\/p>\n<h2>What is wild rice?<\/h2>\n<p>It&#8217;s a semi-aquatic grass that grows natively in North America&#8217;s Great Lakes region. While it mimics other <a href=\"https:\/\/www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-name=\"www.tasteofhome.com\/collection\/different-types-of-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of rice<\/a> in texture and appearance, <a href=\"https:\/\/www.tasteofhome.com\/article\/is-wild-rice-healthy\/\" data-name=\"www.tasteofhome.com\/article\/is-wild-rice-healthy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">wild rice <\/a>isn&#8217;t a true rice. It belongs to a separate but related species called <em>Zizania <\/em>and is one of only a handful of grains native to North America. People like wild rice for its nutty flavor and for being healthier than conventional rice\u2014it&#8217;s higher in both protein and fiber. It&#8217;s also a rich source of vitamin B, antioxidants, folate, phosphorus, niacin, magnesium and zinc.<\/p>\n<h2 class=\"\">Ingredients for Wild Rice Stuffing<\/h2>\n<ul>\n<li><strong>Turkey giblets:<\/strong> The giblets refer to the small package of organ meat stuffed inside a turkey during processing. This package usually contains the bird&#8217;s heart, liver, kidneys, gizzard and neck.<\/li>\n<li><strong>Wild rice blend:<\/strong> This recipe calls for a store-bought wild rice blend, but you can create your own blend of wild rice, white rice and brown rice for the perfect flavor and texture.<\/li>\n<li><strong>Celery:<\/strong> This aromatic gives the stuffing flecks of green color along with a fresh vegetal flavor.<\/li>\n<li><strong>Onion:<\/strong> Use white, yellow or sweet onions to make this recipe.<\/li>\n<li><strong>Seasoned stuffing:<\/strong> This recipe takes a shortcut and uses preseasoned crushed stuffing.<\/li>\n<li><strong>Chicken broth:<\/strong> The broth adds moisture and rich poultry flavor. Pick up a good store-bought chicken broth or use <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth.<\/a><\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the giblets<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017451\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_1.jpg\" alt=\"Cooking giblets in water in a saucepan\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Remove the liver from giblets, if desired. (Some people prefer to omit the liver because it has a bitter flavor.) Place the giblets and water in a saucepan, then cover and simmer for 2 hours or until tender. Drain and dice giblets. Set aside.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t discard the water. You can use it to make a simple <a href=\"https:\/\/www.tasteofhome.com\/recipes\/turkey-giblet-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/turkey-giblet-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">giblet gravy<\/a>.<\/p>\n<h3 class=\"\">Step 2: Steam the rice<\/h3>\n<p class=\"\">Meanwhile, prepare the wild rice blend according to package directions. If the rice looks dry, add extra broth while it cooks to keep it hydrated.<\/p>\n<h3>Step 3: Saute the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017452\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_2.jpg\" alt=\"Saute the celery and onion in the butter until tender in a small skillet\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small <a href=\"https:\/\/www.tasteofhome.com\/gear\/stovetop-cookware\/skillet\/\" data-name=\"www.tasteofhome.com\/gear\/stovetop-cookware\/skillet\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">skillet<\/a>, saute the celery and onion in the butter until tender.<\/p>\n<h3>Step 4: Combine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017453\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_3.jpg\" alt=\"Mix the onions and celery into the cooked rice along with the stuffing mix, chicken broth and reserved giblets.\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Stir the onions and celery into the cooked rice, then gently stir in the stuffing mix, chicken broth and reserved giblets.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017454\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_4.jpg\" alt=\"Transfer the mixture into a baking dish and bake\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Spoon the stuffing mixture into an ungreased 1-1\/2-quart baking dish. Bake, uncovered, at 350\u00b0F for 25 to 30 minutes or until heated through. Serve warm.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Tent the stuffing loosely with foil to keep moisture in while other dishes are brought to the table.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017449\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVP24_13066_MF_06_25_1.jpg\" alt=\"Wild Rice baked and ready to be served warm\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Gluten-free wild rice stuffing:<\/strong> If you&#8217;re looking for a gluten-free stuffing, wild rice stuffing is a great option. You can omit the bread-based stuffing mix altogether and double the amount of rice. Or use a gluten-free stuffing mix you enjoy.<\/li>\n<li><strong>Add dried fruit:<\/strong> Dried cranberries or golden raisins taste delicious in stuffing. Add up to 1\/2 cup during step 4.<\/li>\n<li><strong>Include fresh herbs:<\/strong> Stir in a selection of <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-herbs\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-herbs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">fresh herbs<\/a> into the stuffing before baking or as a garnish just before serving. I recommend rosemary, basil, oregano, thyme or sage.<\/li>\n<\/ul>\n<h2>How to Store Wild Rice Stuffing<\/h2>\n<p>This wild rice stuffing recipe may be refrigerated and stored in an airtight food storage container for up to 5 days. To reheat, add a splash of broth and then warm in a 350\u00b0 oven until heated through. You may also warm the stuffing in a microwave or on the stovetop, but the stuffing will lose its crisp top. Here are more tips for <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-reheat-thanksgiving-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-reheat-thanksgiving-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">reheating Thanksgiving leftovers<\/a>.<\/p>\n<h3>Can you freeze wild rice stuffing?<\/h3>\n<p>Yes! Wild rice stuffing is one of the <a href=\"https:\/\/www.tasteofhome.com\/collection\/freeze-thanksgiving-leftovers\/\" data-name=\"www.tasteofhome.com\/collection\/freeze-thanksgiving-leftovers\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Thanksgiving recipes that freeze well<\/a>. Store in an airtight freezer-safe container for up to 3 months. To enjoy, defrost completely in the refrigerator and then reheat as directed above.<\/p>\n<h2>Wild Rice Stuffing Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2017450\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVP24_13066_MF_06_25_2.jpg\" alt=\"Wild Rice served in bowls\" width=\"700\" height=\"467\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to rinse or soak wild rice before cooking?<\/h3>\n<p>Like with other types of rice, we always recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-wash-rice\/\" data-name=\"www.tasteofhome.com\/article\/how-to-wash-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">rinsing rice<\/a> before cooking. It removes any impurities from the rice and rids it of excess starch, which can make rice gummy once cooked.<\/p>\n<p>In terms of soaking, it depends. Refer to the package directions for your rice for the best results. In general, soaking rice is not necessary but will usually reduce overall cooking time.<\/p>\n<h3>What is the best way to cook wild rice?<\/h3>\n<p>The best way to cook wild rice is on your stovetop. For best results, consult your package directions for an estimated cooking time and watch your rice closely to ensure it doesn&#8217;t overcook.<\/p>\n<p>For all of our best tips, check out our guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-wild-rice\" data-name=\"www.tasteofhome.com\/article\/how-to-cook-wild-rice\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">how to cook wild rice<\/a>.<\/p>\n<h3>Can I stuff a turkey with wild rice stuffing?<\/h3>\n<p>Yes. However, certain food safety steps must be followed to <a href=\"https:\/\/www.tasteofhome.com\/article\/cooking-stuffing-in-a-turkey-can-be-dangerous-heres-why\/\" data-name=\"www.tasteofhome.com\/article\/cooking-stuffing-in-a-turkey-can-be-dangerous-heres-why\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cook stuffing safely inside a turkey<\/a>.<\/p>\n<h3>What should you serve with wild rice stuffing?<\/h3>\n<p>Aside from pairing well with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">seasoned roast turkey<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-thanksgiving-sides\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-thanksgiving-sides\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Thanksgiving side dishes<\/a>, I serve wild rice and stuffing any time of year. Try plating it with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/flavorful-grilled-pork-tenderloin\/\" data-name=\"www.tasteofhome.com\/recipes\/flavorful-grilled-pork-tenderloin\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">grilled pork tenderloin<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-spatchcock-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-spatchcock-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spatchcock chicken<\/a>. For sides, pair this wild rice stuffing recipe with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">roasted carrots<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-module=\"content engagement\" data-position=\"embedded links\" data-name=\"www.tasteofhome.com\/recipes\/roasted-carrots-with-thyme\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baked butternut squash<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This wild rice stuffing has a nutty, earthy flavor and a pleasant chewy texture. It pairs beautifully with a plate of Thanksgiving turkey and gravy.<\/p>\n","protected":false},"author":7061,"featured_media":2014965,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305487,304408,304368,303887,306848,304268,324623,307579,307559,304243,304313,306805,304150,303883,304468,307599,304353],"categories-v2":[308988,308319,308984,310796,308813,308745,308478,309603,259483,309177,310563,310541,309586,308313,313073,309434,308476,308875,310578,309005],"coauthors":[206601],"recommended_recipes":[{"post_title":"Wild Rice Soup","post_link":"\/recipes\/wild-rice-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_2551_ChristineMa_1.jpg"},{"post_title":"Northwoods Wild Rice Salad","post_link":"\/recipes\/northwoods-wild-rice-salad\/","post_image":"\/wp-content\/uploads\/2025\/02\/EXPS_141024_TH143194C06_20_3b_RMS.jpg"},{"post_title":"Mushroom Wild Rice","post_link":"\/recipes\/mushroom-wild-rice\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Wild-Rice_EXPS_HSCBZ16_12426_B07_29_7b.jpg"},{"post_title":"Wild Rice Stuffed Cornish Hens","post_link":"\/recipes\/wild-rice-stuffed-cornish-hens\/","post_image":"\/wp-content\/uploads\/2025\/01\/Wild-Rice-Stuffed-Cornish-Hens_EXPS_TOHD24_17101_AbbeyLittlejohn_08.jpg"},{"post_title":"Wild Rice Hot Dish","post_link":"\/recipes\/wild-rice-hot-dish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3137_C1414C49C.jpg"},{"post_title":"Wild Rice Salad","post_link":"\/recipes\/wild-rice-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps789_TH1306C29B.jpg"},{"post_title":"Wild Rice-Stuffed Pork Loin","post_link":"\/recipes\/wild-rice-stuffed-pork-loin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffed-Pork-Loin_EXPS_THD18_26711_C08_03_3b.jpg"},{"post_title":"Wild Rice and Squash Pilaf","post_link":"\/recipes\/wild-rice-and-squash-pilaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Wild-Rice-and-Squash-Pilaf_EXPS_HPLBZ17_7545_B06_08_2b-8.jpg"},{"post_title":"Wild Rice Chicken Dinner","post_link":"\/recipes\/wild-rice-chicken-dinner\/","post_image":"\/wp-content\/uploads\/2017\/09\/Wild-Rice-Chicken-Dinner_exps36463_RDS1996984C04_26_1bC_RMS.jpg"},{"post_title":"Wild Rice Stuffed Squash","post_link":"\/recipes\/wild-rice-stuffed-squash\/","post_image":"\/wp-content\/uploads\/2017\/09\/Wild-Rice-Stuffed-Squash_EXPS_HPLBZ17_29144_B06_02_4b.jpg"},{"post_title":"Pork Tenderloins with Wild Rice","post_link":"\/recipes\/pork-tenderloins-with-wild-rice\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pork-Tenderloins-with-Wild-Rice_exps137464_SD2235819B06_22_5b_RMS.jpg"},{"post_title":"Wild Rice Jambalaya","post_link":"\/recipes\/wild-rice-jambalaya\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22222_CW10371D31B.jpg"},{"post_title":"Herbed Wild Rice","post_link":"\/recipes\/herbed-wild-rice\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Nutty Wild Rice","post_link":"\/recipes\/nutty-wild-rice\/","post_image":"\/wp-content\/uploads\/2017\/09\/Nutty-Wild-Rice_exps46705_THAT2453289A12_14_2bC_RMS.jpg"},{"post_title":"Northwoods Wild Rice","post_link":"\/recipes\/northwoods-wild-rice\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3864_cxs91p47ctran.jpg"},{"post_title":"Wild Rice Harvest Casserole","post_link":"\/recipes\/wild-rice-harvest-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1233_TH1604C35C.jpg"},{"post_title":"Wild Rice and Ham Chowder","post_link":"\/recipes\/wild-rice-and-ham-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps6923_HWS1227354D82.jpg"},{"post_title":"Vegetable Wild Rice","post_link":"\/recipes\/vegetable-wild-rice\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Wild Rice Casserole","post_link":"\/recipes\/wild-rice-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Wild Rice Chicken Salad","post_link":"\/recipes\/wild-rice-chicken-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17561_LT10285D49-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Wild-Rice-Stuffing_EXPS_TOHVP24_13066_MF_06_25_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/wild-rice-stuffing\/","name":"Wild Rice Stuffing","datePublished":"2018-01-01","dateModified":"2024-07-18","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing_EXPS_TOHVP24_13066_MF_06_25_1.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"This wild rice stuffing has a nutty, earthy flavor and a pleasant chewy texture. It pairs beautifully with a plate of Thanksgiving turkey and gravy.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the giblets","text":"Remove the liver from giblets, if desired. (Some people prefer to omit the liver because it has a bitter flavor.) Place the giblets and water in a saucepan, then cover and simmer for 2 hours or until tender. Drain and dice giblets. Set aside. Editor's Tip: Don't discard the water. You can use it to make a simple giblet gravy.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_1.jpg"},{"@type":"HowToStep","name":"Steam the rice","text":"Meanwhile, prepare the wild rice blend according to package directions. If the rice looks dry, add extra broth while it cooks to keep it hydrated."},{"@type":"HowToStep","name":"Saute the vegetables","text":"In a small skillet, saute the celery and onion in the butter until tender.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_2.jpg"},{"@type":"HowToStep","name":"Combine","text":"Stir the onions and celery into the cooked rice, then gently stir in the stuffing mix, chicken broth and reserved giblets.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_3.jpg"},{"@type":"HowToStep","name":"Bake","text":"Spoon the stuffing mixture into an ungreased 1-1\/2-quart baking dish. Bake, uncovered, at 350\u00b0F for 25 to 30 minutes or until heated through. Serve warm. Editor's Tip: Tent the stuffing loosely with foil to keep moisture in while other dishes are brought to the table.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Wild-Rice-Stuffing-TOHVS24_13066_MF_06_25_4.jpg"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 279 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"97mg cholesterol","sodiumContent":"806mg sodium","carbohydrateContent":"31g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":9,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Wild Rice Stuffing","description":"Check out this video for how to make Wild Rice Stuffing","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/Bi5AMeLK\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/Bi5AMeLK-IFfy1PC6.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"michelle1406"},"reviewBody":"<p>I have made this stuffing since the 90s. I always get compliments on it no matter where I take it & there are never leftovers. The only thing that I do different, is that I use breakfast sausage then put thru food processor instead of giblets. Then I double the bread\/stuffing, otherwise it is more rice than stuffing. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"foxy11"},"reviewBody":"<p>I have made this recipe many times over the years. It\u2019s always a success and everyone comments on how it\u2019s different than your regular stuffing. I usually add some chopped apple as well. I do not add the giblets.  Give it a try, worth it.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tammy8331"},"reviewBody":"<p>Oh do I remember making giblet gravy from the giblets pack in our Thanksgiving turkey.  Though I never saw kidneys in the giblets pack, just the heart, gizzard, liver and neck.  Put the giblets on to cook first, cooking them low & slow in water with a bit of poultry seasoning or fresh rosemary, then taking them out to strip the meat off the neck and add the pan juices from the turkey (if we were roasting it that year) and keeping that giblet broth warm until you could make the gravy.  It was always the last thing we made, usually while sitting the table and the last step would be stirring in the heart, gizzard, liver (all three left whole) and the shredded meat from the neck.  I think from now on I'll add most of the giblets to a wild rice dressing\/stuffing and save the giblet broth (and a lot of the neck meat) for making my giblet gravy.<\/p><p><\/p><p>Frankly, I found this recipe to be salty and close to inedible.  And it takes a lot of salt to turn me off a dish since I grew up with modern homesteaders as parents.  Salt was one ingredient we always had on because Dad would buy it by the 50 pound bag.  The problem is that there are too many ingredients that are processed\/quick cooking in this recipe.  Using cubed stale bread instead of stuffing mix and home canned stock will go a long way towards correcting this.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHat"},"reviewBody":"Do not bake too long--tends to be dry.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSeahorse"},"reviewBody":"Always get rave reviews with this side dish at our Thanksgiving table (made without the giblets).  Even people that don't like stuffing go back for seconds with this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveProcessor"},"reviewBody":"I skip the first step with the turkey giblets.  I do not use them at all.  The recipe is very easy to make and tastes very good.  I probably make it 4 times a year with or without turkey as the main course.  For Thanksgiving, I usually make it with Herbed Turkey Breast, another great recipe from Taste Recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBee"},"reviewBody":"To suit our tastes, I skip the first part with the giblets and cube 3\/4 of a loaf of white bread instead of the crushed seasoned stuffing.  In my opinion, there is enough salt with the broth and long grain and wild rice mix.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFan"},"reviewBody":"This was easy and delicious.  Next time I think I will add more bread cubes...Great flavor!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Wild Rice Stuffing","description":"Check out this video for how to make Wild Rice Stuffing","url":"http:\/\/content.jwplatform.com\/videos\/Bi5AMeLK-IFfy1PC6.mp4","duration":"1m14s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/5h6gvlma8v60363b0lner6dlofrj188a.jpg","advertising":"","jw_id":"Bi5AMeLK","jw_url":"http:\/\/content.jwplatform.com\/videos\/Bi5AMeLK-IFfy1PC6.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/Bi5AMeLK\/poster.jpg?width=720","jw_publish_date":"2024-08-23T00:00:00"},"rms_legacy_id":"13066","romance_copy_dek":"This wild rice stuffing has a nutty, earthy flavor and a pleasant chewy texture. 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