Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A very easy but beautiful stuffing to serve with your bird for the holidays or anytime of the year.

Ingredients Nutrition


  1. Rinse and cook wild rice to package instructions; set aside.
  2. Spread cubed french bread in a single layer on a baking sheet.
  3. Broil 5 to 6 inches from heat for 4 minutes or until lightly toasted, stirring after 2 minutes; set aside.
  4. Preheat oven to 325°F.
  5. Melt butter in a large skillet over medium heat.
  6. Add onion and garlic; cook and stir for 3 minutes.
  7. Add mushrooms; cook for 3 more minutes stirring occasionally.
  8. Add sage, thyme, salt, pepper and cooked rice; cook for 2 minutes stirring occasionally.
  9. Stir in broth.
  10. Add pecans and toasted bread cubes; toss lightly.
  11. Transfer to very large casserole dish; cover with lid or foil.
  12. Bake for 40 minutes or until hot.
Most Helpful

MMMMMMM Doubled the recipe and couldn't stop eating it after step 10 - before I even heated through. Found this to be a little moist so will reheat leftovers without a cover.

karen in tbay October 14, 2003

Karen, I love wild rice in my stuffing! This recipe is delicious! The only changes I made were using whole wheat bread and adding a pkg of dried porcini mushrooms (after soaking...and the liquid went into the gravy) for a more mushroomy flavor. The texture was perfect...not too wet or dry. Thanks, Karen! M&Mers

M&Mers October 13, 2003

WONDERFUL!!! i have been looking for a non-traditional stuffing because I do not like stuffing. This is excellent, definitely will make again and again.

A foodlover November 04, 2003

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