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Wild Rice Stuffing

Holidays, Side Dishes, Vegetarian, Low Phosphorus, Low Sodium


Based on 8-10 servings per recipe.

  • 2 cups uncooked wild rice
  • 4 cups low sodium turkey, chicken or mushroom broth
  • 2 cups mushrooms, sliced
  • 1 onion, chopped
  • 1 cup dried apricots, chopped
  • 1 cup dried cherries, chopped
  • 1/4 cup butter or margarine
  • 1 cup water chestnuts, diced
  • 1 cup shelled pistachio nuts
  • 1/4 cup fresh or 1 teaspoon dried thyme
  • 1/4 cup fresh or 1 teaspoon dried tarragon


  1. Cook 2 cups wild rice in low sodium turkey, chicken, or mushroom broth.
  2. Preheat oven to 350 degrees.
  3. Saute mushrooms, onion, apricots, cherries in butter.
  4. Add water chestnuts, pistachios and rice. Cook, stirring, for about 5 minutes.
  5. Add herbs and place in greased baking dish and bake about 30 minutes.
  6. Great side dish to turkey at Thanksgiving or with a roast chicken. You can double or triple the recipe and freeze it, it keeps well for months.

About This Recipe

This recipe makes a sweet, nutty, rustic stuffing for chicken, turkey or other meats or makes a great vegetrian dish using our mushroom broth recipe.

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