Prep 20m Cook 1h 10m Additional - Ready In 1h 30m
Servings 12 servings Calories 312.7

This is by far the best stuffing recipe I have ever had. I have made it for the last 3 Thanksgivings and everyone has raved about it. It is very unique and the flavors are so delicious!!! Serve this up for Thanksgiving and your guests will be asking for the recipe!!!

Recipe Ingredients

  • 3 ½ cups water, divided
  • 1 ½ cups low fat, low sodium chicken broth
  • 1 cup uncooked wild rice
  • ⅓ pound bacon
  • 3 cups diced onions
  • 3 cups diced celery
  • 1 tablespoon water
  • 1 cup uncooked long-grain white rice
  • 1 ¾ cups currants
  • ¾ cup dried cherries
  • ¾ cup dried cranberries
  • ½ ounce dried apricots
  • 1 cup diced, unpeeled apples
  • ½ cup chopped Italian flat leaf parsley
  • 6 tablespoons dried mixed herbs

Cooking Directions

  1. 1 In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
  3. 3 In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
  4. 4 Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
  5. 5 In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

Nutrition Facts

  • Calories 312.7
  • Carbohydrate 59.2 g
  • Cholesterol 8.6 mg
  • Fat 6.4 g
  • Fiber 6.2 g
  • Protein 7.2 g
  • Saturated Fat 2.1 g
  • Sodium 186.5 mg
  • Sugar 27.5 g


  1. This stuffing is delicious. It was a super hit for my "gluten intolerant" friends.
  2. I love this stuffing! This is the second time I've made this and it turned out awesome. Make sure to use a large stock pot to cook the wild rice in because you end up adding a lot more to the pot later on. For the herbs I used 1 Tbsp. rosemary 2 Tbsp. basil - Read more ...
  3. It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water so that's how we tried it and it - Read more ...
  4. I purchased a long grain and wild rice combination and just cooked it up acocrding to the package directions. I used microwave bacon (I hate bacon grease) and set it aside. I sauteed the onion and celery and added the fruit to the rice while the rice was still a little 'wet'. Added the celery - Read more ...
  5. The instructions for the recipe are not written correctly omitting the broth that is called for in the ingredients list. The uncooked long grain rice do not soften in the time instructed. I think this would be a great recipe if the long grain were pre-cooked and then mixed into the other ingredients. The flavor - Read more ...
  6. Liked this a bunch. Went great with a roast pork tenderloin. I just made my wild rice separately as well as the white rice. With the wild rice I used chicken broth plus some water. Added some golden raisins as well. This was very tasty served cold as well.
  7. I am in the process of making this seemingly wonderful stuffing for Turkey day tomorrow and it says nowhere in the recipe what to do with the 1.5 cups of the chicken broth! Yikes! I guess I will wing it and let you all know later with a rating as to how it turned out.
  8. One word... WOW!!!!!!!!! This is so good. I added some roasted pecans in the second batch I made and they added a nice touch. Thanks for sharing this outrageous recipe.
  9. Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.

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