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Crockpot Wild Rice Stuffing with Cranberries

Savory Wild Rice Stuffing with Cranberries and Mushrooms. A gluten free and vegan stuffing, made easy in the slow cooker!

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 12 servings
Calories: 218 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion diced
  • 2 ribs celery finely sliced
  • 16 ounces cremini baby bella mushrooms, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups uncooked brown and wild rice blend rinsed and drained
  • 5 ½ cups low sodium chicken broth or vegetable broth
  • ⅔ cup reduced sugar dried cranberries
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • ½ cup slivered almonds toasted

Instructions

    Cup of Yum
  1. In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
  2. In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
  3. Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

Notes

  • TO MAKE AHEAD: The celery, mushrooms, and onions can be sautéed up to 2 days in advance and stored in the refrigerator. Add all the ingredients to the crock pot just before cooking.
  • 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. 

Nutrition Information

Serving 1(of about twelve), about 1 cup Calories 218kcal (11%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 1g (5%) Fiber 7g (28%) Sugar 3g (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 218

% Daily Value*

Serving 1(of about twelve), about 1 cup
Calories 218kcal 11%
Carbohydrates 38g 13%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 1g 5%
Fiber 7g 28%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.