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Wild Rice Mushroom Stuffing with Bacon

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  • Author: Emily Koch
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 10 to 12 1x
  • Category: Side
  • Cuisine: Gluten Free, Dairy Free

Description

This wild rice mushroom stuffing makes a perfect side dish for Thanksgiving or Christmas. It’s bursting with sweet, salty, and savory flavors. Plus it can be made a few days ahead of time and reheated the day of!

Ingredients

Units Scale
  • Rice
  • 4 1/2 cups low sodium chicken broth (or use half water, half broth)
  • 1 1/4 cups short grain brown rice
  • 1 1/4 cups wild rice
  • Bacon & Veggies
  • 6 pieces of apple wood smoked bacon (really any bacon will do but that apple wood smoked bacon goes well with the apples)
  • 1 Onion
  • 12 ounces Mushrooms, sliced
  • 6 cloves garlic, minced
  • 1 tablespoon teaspoons each fresh thyme, sage, and rosemary, chopped (or sub 1 teaspoon dried)
  • 4 stalks Celery, chopped
  • 2 to 3 sweet baking Apples, chopped (honeycrisp, Jonathans, golden delicious, etc)
  • 2/3 cup dried fruit: cranberries, cherries, or raisins
  • 1 to 2 teaspoons salt and pepper

Instructions

  1. Cook the rice: Add the chicken broth to a large stock pot or dutch oven that has a tight fitting lid (use one that is larger than you really need for the rice. We will use it to mix everything together at the end instead of dirtying another bowl). Bring the broth to a boil and add the rice, stir to combine. Cover and simmer for 40 to 50 minutes or until the rice is tender and has absorbed most of the liquid. Fluff with a fork and keep the lid on the pot to keep the rice warm.
  2. Cook the bacon: While the rice is cooking heat a large heavy bottomed skillet over low heat. Add the bacon strips and cook until crispy, about 5 to 8 minutes per side. Remove and drain the bacon on a paper towel, allow to cool. DO NOT DISCARD BACON GREASE
  3. Cook the veggies: To the pan with the bacon grease add the onions and mushrooms. Saute until they are tender and the mushrooms have released their liquid, about 5 minutes. Add the herbs, garlic, celery, and apples. Saute until the celery is tender but still crunchy and the apples are mostly tender, about 5 to 8 minutes. Remove from the heat.
  4. Finish: Transfer the veggies to the pot with the cooked rice. Add the dried cranberries/cherries/raisins salt and pepper and stir to combine. Taste and adjust seasoning as needed. I usually end up adding a lot extra dried thyme, sage, and rosemary here, especially the sage.
  5. Serve: Transfer the stuffing to a serving bowl or platter and crumble the bacon on top, serve immediately. If not serving right away you can easily transfer it to a casserole dish and reheat in the oven. (<- this would also work if you want to make the stuffing a day or two ahead of time, it reheats really nicely)

Notes

Prep ahead tips
-chop any of the veggies up to 1 day ahead of time – EXCEPT for the apple, it will brown
-Make the entire stuffing dish up to 1 o 2 days ahead of time. Reheat in an oven or even a microwave. Crumble the bacon just before serving

Recipe heavily adapted from Giada De Laurentiis

Find it online: https://robustrecipes.com/wild-rice-mushroom-stuffing-with-bacon/

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