Wild Rice Stuffing for Turkey

Wild Rice Stuffing for Turkey


"This is an old family recipe. If you like wild rice, try this with your turkey! You won't be disappointed! (This recipe will stuff a 12 lb. bird. Can be easily doubled for larger bird. You can stuff it and cook it in the bird, or cook it in a dish as stated below.)"


50 m servings 184 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Dissolve 3 cubes bouillon in 1 cup hot water. In a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. Bring to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally.
  2. Mix remaining 1 cube bouillon in 1 cup hot water. Heat butter in a medium skillet over medium heat. Stir in celery and green pepper; cook until tender. Mix in remaining bouillon water. Pour skillet contents into a large bowl. Stir together cooked rice, croutons, and poultry seasoning.
  3. Stuff turkey loosely, and cook turkey as directed. Or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees F (165 degree C).
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  1. 42 Ratings


I added 12 ounces of seasoned sausage, 3/4 cup dried cranberries, 1 onion, and 1 apple peeled and chopped and it was really well liked by everyone. You could add any or all of the above ingredi...

My husband and I are not stuffing fans, but the search for good stuffing recipe has now ended. This is a wonderful recipe and we loved it. I had to make it again 2 days after thanksgiving becaus...

Hi, I have tasted wild rice stuffings before and liked each of them. This year my daughter took on the task of making Thanksgiving Dinner for 32 {with me doing most of the prep work...she's ...

This recipe has serious potential. I followed the recipe exactly and found it to be salty even though I used low sodium broth instead of boullion. This could be due to baking it in a dish and ...

This was hands down the best stuffing I have ever had. I love wild rice so maybe that is why. My only suggestion would be to cook the wild rice until it busts through the black skin. I cooked...

I am also from MN and love wild rice but had never cooked it. Not knowing what to expect I followed the recipie exactly. The wild rice was not even close to being cooked in the time specified....

I used half the butter and it still turned out great!

Doesn't taste like anything. Dry and lacks flavor. After cooking as directed, I spent an hour or so trying to make it edible for Thanksgiving side dish. Added tons more herbs and spices, dried f...

Raves all 'round. Was told this was the best stuffing all of my guests had ever had. Only change was to add some red bell pepper in with the green for color. Thank you so much for this recipe!!!