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Wild Rice Stuffing

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


Based on 8-10 servings per recipe.

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


  1. Cook 2 cups wild rice in 3 cups of fresh turkey stock, low sodium chicken broth, or mushroom broth.
  2.  See link to mushroom broth
  3. Saute mushrooms, onion, apricots, cherries in butter.
  4. Add water chestnuts, pistachios and rice. Cook, stirring, for about 5 minutes.
  5. Add fresh herbs, put in greased baking dish and bake about 30 minutes in 350 degree oven.
  6. Great side dish to turkey at Thanksgiving or with a roast chicken. We usually 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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