This hearty stuffing layers two textures in one skillet: nutty, chewy wild rice simmered until it splits open, folded together with tender long-grain rice for a satisfying, comforting base. Butter-softened onion and celery, earthy cremini mushrooms, and a fragrant hit of fresh thyme, sage, and rosemary build deep savory flavor from the vegetables and herbs alone. Sweet dried cranberries and toasted pecans add pops of brightness and crunch throughout, so every bite has contrast built in. A quick stint in the oven sets the top while keeping the inside tender, and a final scatter of fresh parsley brings the whole skillet to life right before serving. It's a flavorful, from-scratch side that works beautifully for anyone watching their sodium, since the seasoning here comes entirely from herbs, garlic, and toasted nuts rather than a heavy hand with the shaker. Make it once for a holiday table and it's likely to become the stuffing you reach for every year.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Preheat the oven to 350°F (175°C). In a large saucepan, combine the rinsed wild rice with 2 1/2 cups of the chicken broth. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 45–50 minutes, until the wild rice grains have split open and are tender but still slightly chewy.
While the wild rice cooks, toast the pecans in a dry large oven-safe skillet or Dutch oven over medium heat, stirring frequently, for 3–4 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
