m. c. de marco: The New Kitchen Cookbook

Wild Rice Stuffing

A rice-based turkey stuffing inspired by Epicurious' and The Spruce Eats'.

Stuffs: 1 turkey



  • ½ c. long grain white rice (uncooked)
  • ½ c. brown rice (uncooked)
  • ½ c. wild rice (uncooked)
  • 1 ½ c. chicken broth, or more
  • ¾ tsp. salt, divided


  • olive oil
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • ½ lb. mushrooms, sliced
  • ⅓ c. chopped chestnuts or other nuts
  • ⅓ c. raisins or dried cranberries
  • ⅓ c. other diced dried fruit
  • 2 T. tarragon wine vinegar (optional)
  • 2 T. orange juice (optional)
  • 1 T. dried parsley
  • 1 tsp. sage
  • ½ tsp. tarragon
  • ½ tsp. marjoram
  • ½ tsp. thyme
  • ½ tsp ground bay leaf
  • pepper to taste


  1. Cook rice separately in broth and salt as desired, e.g., in the instant pot.
  2. Saute onions and celery. Add mushrooms.
  3. Add remaining ingredients including rice. Heat through if you’re not stuffing a bird.
  4. Stuff bird. If your turkey is small, there will be leftovers so be careful not to cross-contaminate them with raw poultry.
  5. Serve remaining stuffing at any temperature.


Cook the wild rice and brown rice together to save time (e.g., for 28 minutes in an Instant Pot). If you really want to instant pot the whole thing, replace the white rice with more brown and/or wild rice, saute the onion and celery in the instant pot, add the raw rice, 1 ½ c. broth, and other non-liquid non-fragile, ingredients. Then cook for 28 minutes, release naturally, and stir in any remaining ingredients.

You can substitute a wild rice mix for the assorted rices; cook it according to package directions.

Add some squash chunks, leeks, sausage, or giblets.

I substituted some ingredients I had around for the more common dried cranberries and nuts, and tarragon wine vinegar for sherry or red wine vinegar. I also removed the perennial garlic for a guest.