Creamy Wild Rice Stuffing Recipe

Use this stuffing recipe, add leftover turkey (if there’s gravy or cranberries, add them). Then just heat and eat.
  • Ready in: 1 hours, 45 minutes
  • Prep time: 30 minutes
  • Chill/Cook time: 1 hours, 25 minutes
  • By:
  • Servings: Makes 10-12 servings

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cooking methods

  • Bake


  1. Preheat oven to 350°F. In large saucepan or Dutch oven over medium heat, combine first 4 ingredients. Bring to a simmer. Reduce heat and simmer 45 minutes, stirring occasionally.
  2. Meanwhile, in large skillet over medium-high heat sauté bacon until almost crispy. Add celery and sauté until softened and bacon is crispy.
  3. In large bowl, combine bread cubes, cranberries, bacon mixture and soup. Toss to combine; salt and pepper as desired.
  4. Transfer stuffing to a greased 13x9-inch baking dish. Bake, covered, 30 minutes. Remove cover and continue baking 10-15 minutes.

Makes 10-12 servings.

Make ahead: Prepare through step 3. Cover and refrigerate up to 1 day ahead. Preheat oven to 350°F and continue with step 4.

Serving suggestion: Add 3-4 cups cubed leftover turkey before baking for a main dish casserole; drizzle with leftover hot gravy just before serving.

Tip: View this recipe on our blog.

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Rated 4 out of 5 by from Rich and flavorful This was really good! We made this just for an ordinary dinner night, but could easily see how it could be a holiday hit. The wild rice soup was a little salty for my tastes. But overall, the dish was really good. We did add mushrooms to the dish - that was definitely a nice add in. I would recommend this to others, but would definitely warn them about the saltiness.
Date published: 2017-12-18
Rated 5 out of 5 by from Delicious! I was so afraid no one would eat it bc it wasn't regular boxed stuffing and it had cranberries (none which I had a problem with bc I was excited about it). Well, there was none left! Everyone loved it!! Even the picky eaters!!!!!! WOO HOO! Another TS win!
Date published: 2016-11-29
Rated 5 out of 5 by from Easy Great Tasting Stuffing Recipe A hit at Thanksgiving. I needed a larger amount so I added a pound of cooked ground pork, 7 more oz. of bread cubes, 3 eggs, a can of drained wild rice and a can of evaporated milk, topped with 4 Tbsp. of melted butter. I baked it covered, for approx. 2 hours longer until nicely browned, and it turned out perfectly.
Date published: 2015-11-27
Rated 5 out of 5 by from So Good & So Easy Made this for my 'First Thanksgiving', I halved the recipe since we had a smaller gathering and it still made a full 9x13 pan. It was super easy and delicious! Will definitely be making again!
Date published: 2015-11-27
Rated 5 out of 5 by from Awesome, as always!! I'm one of those people who shy away from cooking certain things, because I think they're too complicated to make, so I've never made "from scratch" stuffing. This recipe is beyond easy, and it's so tasty!! To other intimidated chefs out there, give this a go!! You won't be disappointed!!
Date published: 2015-11-22
Rated 5 out of 5 by from Best ever stuffing balls I have made this recipe for the last 5 years and last year I decided to make individual portions and rolled them into meatball size. I have been asked to make them again this year it is easy to take left overs home and if you have less people you only bake what you need. They freeze well to.
Date published: 2015-10-20
Rated 5 out of 5 by from Best dressing next to my Grandma's I sampled this recipe at a November craft fair last year and it was a huge hit. I sold out of all the products and had to take orders.
Date published: 2015-08-15
Rated 5 out of 5 by from Crock pot friendly! I have made this stuffing for years. I was short on oven space this year, so I reduced the amount of water by 3/4 cup and cooked it in the crockpot for 1 1/2 hour on high. It was great!
Date published: 2014-11-30
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