This hearty stuffing layers two kinds of rice for a texture that's both chewy and tender, built on a savory base of butter-softened onion, celery, and mushrooms. Fresh thyme, sage, and rosemary bring warm, earthy depth, while dried cranberries and toasted pecans add pops of sweetness and crunch in every forkful. A quick simmer on the stovetop followed by a short bake in the skillet lets the flavors meld and gives the top a lightly crisped finish. Finished with a scatter of fresh parsley, it's a satisfying, from-scratch side that works beautifully alongside roasted poultry or on its own as a cozy grain bowl. It's a reliable, naturally wheat free addition to your holiday table, no extra planning required.
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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.
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