Wild Rice Stuffing With Cranberries Crockpot Wellplated Com

This crockpot wild rice stuffing is especially helpful at Thanksgiving and Christmas, or really anytime you need a stellar dinner party side but don’t have space in your oven. Further, this stuffing can be cooked in advance, making it a busy host(ess)’s BFF. Unlike a bread and wild rice stuffing, this one is naturally gluten free (be sure to check your rice blend, as oddly not all of them are). It’s also naturally dairy free and vegan (the creaminess of the stuffing comes from the starches in the rice). If you have guests with different dietary restrictions, this recipe is an ideal choice to make sure everyone can enjoy a serving. Every forkful delivers the euphoric feelings of carby indulgence that make Thanksgiving great but it won’t weigh you down nearly as much as classic bread-based stuffings. (Translation: more tummy space for Crockpot Scalloped Potatoes and Slow Cooker Brussels Sprouts with Maple Syrup, Cranberries and Feta.) It’s taste and texture is part rice pilaf, part classic stove top stuffing, and entirely scrumptious.

How to Make Crockpot Wild Rice Stuffing

The nutty wild rice and cranberries taste of everything autumn, the almonds add a pleasing crunch, and the mushrooms give the stuffing savoriness and depth. If the flavor alone doesn’t convince you, let the simplicity of the prep. This is quite possibly the easiest Thanksgiving stuffing you will ever make!

The Ingredients

Brown + Wild Rice Blend. Using a blend of brown and wild rice not only gives the stuffing a unique and delicious flavor, but it also makes it a gluten-free wild rice stuffing. You won’t miss the bread!Celery. A stuffing essential!Mushrooms. Wild rice mushroom stuffing is scrumptious. The mushrooms taste hearty and pair perfectly with the savory flavors in this recipe. Dried Cranberries. Plump jewels of sweet goodness. Fresh Sage + Thyme. Make sure to use fresh herbs here. They add a subtle earthiness and autumnal coziness that shouldn’t be missed. Slivered Almonds. Toasted almonds are my favorite final flourish. They’re nutty, crunchy, and instantly give the dish an elevated appearance. Toasted pecans would be scrumptious too.

The Directions

Storage Tips

To Store. Refrigerate stuffing in an airtight storage container for up to 4 days.To Reheat. Rewarm stuffing in a baking dish in the oven at 350 degrees F. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make Wild Rice Stuffing

Slow Cooker. If you use a 3-quart slow cooker (as I did), it will be VERY full. Don’t panic—everything fits, you just need to stir gently.Skillet. A high-quality skillet is a must-have kitchen tool. Measuring Spoons. These are magnetic, making them easy to store.

You can also make this entire recipe one full day in advance. Rewarm it in the crockpot or covered in the oven with a splash of additional chicken or vegetable broth to keep it from drying out.

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