You will be obsessed with this wild rice turkey stuffing. My dad has been making it during the holidays for over ten years, and throughout all the holiday craziness, I finally photographed the recipe! It’s easily one of my favourite dishes from Thanksgiving and Christmas. This recipe makes enough stuffing for about 24 people and a 17-pound turkey, but you can easily cut the stuffing recipe in half if you’re making a smaller turkey this year.

This recipe makes enough stuffing to fill the turkey, plus a whole pan of extra stuffing that bakes in the oven so that there is no shortage of rice stuffing at the dinner table!

Ingredient Notes:

Chicken broth: When my dad makes this stuffing, he makes his own chicken stock too. But you can use store-bought chicken broth or stock, pre-made, or easily combine water with Better than Bouillon roasted chicken base instead. You’ll see that chicken broth or stock is used at various times throughout this recipe. You may not need to use it all, but it’s good to have it on hand as you prepare the stuffing.

Chestnuts: Costco sells shelled and ready-to-eat chestnuts that are really good! It also saves a lot of prep time, otherwise you’ll have to boil, peel and bake the chestnuts before adding them to the stuffing. And who has time for that over the holidays haha.

Chicken hearts: These are optional, so if you don’t want to include them, there’s no need to. Or you could substitute chicken liver instead. Most grocery stores or butcher shops should have them available. If you do decide to use them in your stuffing, chicken hearts add a bold, savoury flavour and a meaty texture. Their small size ensures even distribution throughout the dish, while their quick cooking time makes them easy to prepare. Packed with protein and nutrients, chicken hearts also make your stuffing more nutritious without overpowering the other ingredients.

Long-grain wild rice: We’ve tested a few varieties of wild rice and found that the colour, flavour and texture of this Sensations Wild Rice Blend worked great! Some wild rice has more red rice in it and then that turns the stuffing a more pinkish-red colour which isn’t always the most appealing.

Pinenuts and cashews: To bring out the flavour, lightly roast the pinenuts and unsalted cashews in the oven on low heat until lightly golden brown and fragrant. Be careful though because nuts have a high fat content, so they can burn quickly. It’s best to keep an eye on them while they’re in the oven.

How To Make Holiday Rice Turkey Stuffing: Step By Step

1. Prepare the broth: In a large pot, bring the water to a boil and stir in the Better Than Bouillon Roasted Chicken Base until it dissolves. Once mixed, remove from the heat and set aside. If preferred, you can substitute this step with store-bought or prepped homemade chicken stock.

2. Sauté the chopped veggies and meat: In a large wide pot, heat the olive oil over medium-low heat. Add in the diced onions, chopped celery, and diced carrots, and sauté until the vegetables are slightly softened (but not mushy), about 10-15 minutes. Once the vegetables are tender, add in the lean ground beef and cook until fully browned, ensuring the meat is broken down into small pieces.

3. Cook the Chicken Hearts: In a separate pan, season the chicken hearts with salt and pepper. Sauté over medium heat until browned on all sides. Once browned, deglaze the pan with white wine and a little bit of brandy. Continue cooking until the liquid has reduced and the hearts are tender. If you’re using chicken livers instead, you would follow the same steps. Set aside once ready.

4. Sauté the Mushrooms: In another pan, melt the butter over medium heat. Add the chopped mushrooms, such as portobello or oyster, and sauté until they release their moisture and become tender with a slightly golden colour. Stir occasionally to prevent sticking.

5. Combine all of the ingredients together: Add the sautéed mushrooms and cooked chicken hearts to the ground beef and vegetable mixture. Stir gently to combine all of the ingredients together. Set the mixture aside while you prepare the rice.

6. Cook the Rice: In a medium-sized saucepan, combine the prepared chicken broth with the rice. Bring to a boil, then cover with a tight-fitting lid and reduce the heat to a gentle simmer. While the rice is cooking, spread the pine nuts and unsalted cashews on a baking sheet. Lightly bake them in the oven at 325°F until they become fragrant and golden brown. Reminder to keep an eye on them so they don’t burn. Cook the rice until the liquid is absorbed and the rice is tender but still slightly firm since the rice will cook more in the turkey as well as in the baking dish.

7. Finish the Stuffing: In a large bowl, combine the cooked rice with the sautéed vegetables, ground beef, mushrooms, and chicken hearts. Season to taste with salt and pepper, adjusting as needed. Stir in the cooked chestnuts for a rich, nutty flavour and dried cranberries for a touch of sweetness.

Add the roasted pine nuts and cashews, and finish with a generous amount of freshly chopped Italian parsley and tarragon for brightness. Mix to combine, and now the stuffing is ready to stuff the turkey! Bake any extra stuffing separately in a large baking pan with 1 cup chicken stock and mix together so that the stuffing doesn’t dry out. Cover the pan with aluminum foil and bake at 350°F for 20-25 minutes.

8. Bake the Turkey: Preheat the oven to 400°F. Roast the turkey at 400°F for 1 hour, then reduce the temperature to 350°F and continue baking for about 12-15 minutes per pound. Turn the turkey breast-side up during the final hour. Remove the aluminum foil for the last 30 minutes to allow the skin to brown. Use a meat thermometer to ensure the turkey reaches 165°F (74°C) in the thickest part of the thigh, breast and stuffing. Once the turkey and all of the delicious holiday sides are ready, it’s time to slice the Turkey!

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