Wild Rice Stuffing with Carrots, Mushrooms and Thyme

If you’re still looking for an alternative to ordinary bread stuffing to serve at your Thanksgiving dinner, look no further! Here’s one recipe that tastes incredible as a stuffing for cornish hens or stands out as a side dish by itself.

I’ve never been a fan of bread stuffing. I’ve had too many servings of slimy, gummy, wet disasters that people call stuffing in my life, so much so that growing up I would be really upset if my parents would make anything other than Stovetop stuffing from the box. I’m sure I would find a great bread stuffing recipe if I would just try, but I’ve been hesitant to even look.

That’s why I’m bringing you one of my favorite non-bread stuffings today-Wild Rice Stuffing with Carrots, Mushrooms and Thyme. Made with two kinds of mushrooms, vegetables and herbs, this stuffing is sure to be a hit. 🙂

Wild Rice Stuffing with Carrots, Mushrooms and Thyme

Wild Rice Stuffing with Carrots, Mushrooms and Thyme

Yield: bout 3 cups, enough to stuff 6 cornish hens


  • 1 cup boiling water
  • 1 ounce dried porcini mushrooms, rehydrated in 1 cup hot water
  • 1 1/4 cups low-sodium chicken broth, or more if necessary
  • 1 cup wild rice blend
  • 2 tablespoons butter
  • 1 small onion, minced (1/2 cup)
  • 1 small carrot, minced (1/4 cup)
  • 1/2 rib celery, minced (1/4 cup)
  • 4 ounces fresh shiitake mushrooms, stemmed and sliced thin
  • 2 teaspoons minced fresh thyme leaves
  • 2 tablespoons minced fresh parsley leaves
  • Salt and ground black pepper

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Combine 1 cup boiling water and porcini mushrooms; let stand 30 minutes or until soft. Drain through a colander over a bowl. Reserve soaking liquid (you should have about 3/4 cup; chop mushrooms; set aside.
Add enough chicken broth to mushroom liquid to equal 2 cups. Bring to a boil in a medium saucepan, add rice blend, and return to boil. Reduce heat to low, cover, and simmer until rice is fully cooked, 40 to 45 minutes. Turn rice into a medium bowl and fluff with fork.
Meanwhile, while the rice is cooking, heat butter in medium skillet over medium heat. Add onions, carrots, and celery; sauté until softened, about 3 to 4 minutes. Add shiitake mushrooms; sauté until tender and liquid evaporates. Add porcini mushrooms and thyme; cook, stirring until well coated, about 1 to 2 minutes longer. Add this mixture to rice; toss to combine. Add parsley and season to taste with salt and ground black pepper.

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