This Wild Rice Stuffing (loaded with wonderful flavors of currants, orange, sage, and shallot) is a deliciously different take on the classic Thanksgiving side and definitely deserves a spot on your holiday table!
We’re bringing you this wonderful, healthy, gluten-free stuffing recipe in (very) proud partnership with Lundberg Family Farms! Though this holiday season likely looks and feels different than it has in years past, our hope is that you can still gather around the table (either in person or virtually) with your loved ones and enjoy this incredible semi-homemade Thanksgiving stuffing, a delicious, juicy oven roasted turkey, some perfectly crispy Brussels sprouts with bacon, and maybe (hopefully!) even a slice of easy pumpkin pie.
Why choose Lundberg rice?
Chances are, you know who Lundberg is! Lundberg is a family-founded (and run!) company that focuses on getting top-quality, organic, non-GMO grains into your hands so that you can get healthy, nourishing, delicious meals onto the dinner table for the whole family to enjoy.
While their products are incredible, what we really love about Lundberg is that they are a brand that prioritizes the health of not only our bodies but also the land – they are totally committed to leaving the land better than they found it, and they do this through sustainable farming practices, conservation, recycling, and energy initiatives. You can read more about Lundberg’s commitment to sustainability HERE. This is a brand that we trust and are so excited to be working with!
Wild Rice Stuffing Ingredients
This stuffing recipe is loaded with all of the good stuff and none of the bad! With healthful ingredients like those included here, you can be sure that your family will not only enjoy Thanksgiving dinner but also feel super nourished afterward.
- Wild Rice – to start, you’ll (of course) need wild rice! 2 cups of dry wild rice (Lundberg if you’re looking for the best of the best) will do here.
- Chicken Broth – in order to cook your wild rice, you’ll need 3½ cups of chicken broth and…
- Butter – …2 tablespoons of butter. You’ll need another tablespoon of butter to cook the shallot later on. We always opt for grass-fed butter when we can!
- Ground Pork – you’ll also need 1 pound of ground pork (or pork sausage if that’s what you have on hand!) for that classic stuffing flavor.
- Sea Salt – 1 teaspoon of sea salt and…
- Maple Syrup – …2 tablespoons of maple syrup will perfectly season and (naturally) sweeten the pork.
- Shallot – now for the flavor boosters! To really bring the flavor here, you’ll need 1 large finely diced shallot,…
- Currants – …a ¼ cup of roughly chopped currants (plus more for garnish!),…
- Orange Zest – …1 tablespoon of orange zest (plus more for garnish!),…
- Fresh Sage – …1 teaspoon of finely chopped fresh sage (fresh herbs are a must here!), and…
- Orange Juice – …a ¼ cup of orange juice!
- Flat-Leaf Parsley – to garnish this beautiful dish, you’ll use 1 tablespoon of finely chopped fresh flat-leaf parsley and…
- Chopped Pecans – a ½ cup of chopped pecans. Know that while these garnishes add another layer of texture and flavor, they are totally optional!
How to Make Wild Rice Stuffing
This recipe is super fuss-free, y’all, and we are ALL about the easy, delicious Thanksgiving sides (especially this year!). Here’s how you’ll whip this unique stuffing recipe up:
- Get the Rice Started – to cook the wild rice, bring the broth, rice, and two tablespoons butter to a boil, then cover, reduce the heat to medium-low, and let simmer for 45 minutes.
- Brown the Ground Pork – while the rice is cooking, add the ground pork, salt, and maple syrup to a large skillet on the stovetop over medium heat. Brown the ground pork, making sure to crumble the pork as it browns. Once the salty-sweet pork is browned, transfer it to a separate bowl.
- Cook the Shallot – to the same pan that you cooked the pork in (the fewer dirty dishes the better!), this time over medium-high heat, add the remaining tablespoon of butter, let it melt, then add the finely diced shallot, and stir and cook until evenly browned.
- Add the Currants, Orange Zest, Sage, and Cooked Pork – to the skillet with the cooked shallot, add the currants, orange zest, and fresh sage, then return the ground pork to the pan, and stir to combine.
- Add the Orange Juice to the Rice + Combine – when the rice is finished, taste it and, if needed, add a ½ teaspoon of sea salt. Then, add the orange juice to the rice, stir, add the rice mixture to the skillet with the rest of the ingredients, and toss to combine.
- Garnish + Enjoy – garnish the finished stuffing with parsley, chopped pecans, currants, and orange zest, then serve and enjoy!
Can I make this ahead of time?
You bet! This is a great dish to make ahead of time, actually. If you’re going this route, we recommend making this side no more than 4 days in advance, then transferring it to a pretty, holiday-worthy baking dish and adding the (optional) garnishes just before serving it!
How to Store and Reheat
This wild rice stuffing is best stored in an airtight container in the refrigerator. To reheat, simply pop it in a microwave-safe container or a skillet, and either reheat it in the microwave or on the stovetop until warm!
Wild Rice Stuffing
For the Rice:
- 2 cups Lundberg Wild Blend® Rice
- 3 ½ cups chicken broth
- 2 tablespoons butter
For the Stuffing:
- 1 pound ground pork
- 1 teaspoon of sea salt plus more to taste
- 2 tablespoons maple syrup
- 1 tablespoon butter
- 1 large shallot finely diced
- 1/4 cup dried currants roughly chopped, plus more for garnish
- 1 tablespoon orange zest plus more for garnish
- 1 teaspoon fresh sage finely chopped
- 1/4 cup orange juice
- 1 tablespoon fresh flat-leaf parsley finely chopped, for garnish
- 1/2 cup pecans chopped, for garnish
- First, cook the rice by bringing the broth, rice, and butter to a boil, cover, reduce heat to medium-low, and cook for 45 minutes.
- While the rice is cooking, add the ground pork, maple syrup, and 1 teaspoon of sea salt to a large skillet over medium heat and cook for 8-10 minutes, crumbling the pork as it browns.
- Once the pork is browned, transfer it to a separate bowl, and then add the butter to the same pan. Once melted, add the shallot and stir and cook for 3-4 minutes until evenly browned.
- Add the currants, orange zest, and fresh sage to the skillet, then return the ground pork to the pan, and stir to combine.
- When the rice is finished, taste it and add 1/2 teaspoon sea salt (if needed) and the orange juice, then add it to the skillet with the rest of the ingredients and toss to combine.
- Serve warm, garnished with parsley, chopped pecans, and additional currants and orange zest.