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Wild Rice Stuffing

This wild rice stuffing is packed with butternut squash, dried cherries and fresh herbs. It's a delicious gluten-free and vegan alternative to traditional stuffing and is the perfect addition to your holiday table.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8
Calories: 295 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 cups butternut squash peeled and chopped into small chunks
  • 2 Tablespoons + 1 teaspoon olive oil or avocado oil divided
  • 2 cloves garlic minced
  • 1 cup chopped celery
  • 1 medium yellow onion finely chopped
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 2 cups wild rice blend
  • 4 cups vegetable or chicken broth
  • 2 Tablespoons chopped fresh sage divided
  • 2 teaspoon fresh thyme divided
  • 1 bay leaf
  • 1 cup dried sweet cherries
  • sea salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. Place butternut squash chunks on a baking sheet with 1 teaspoon oil. Sprinkle with sea salt and toss to combine. Roast for about 30 minutes, or until butternut squash is tender. Tossing once around the 15 minute mark.
  3. While squash is roasting, cook rice. Heat oil in a Dutch oven over medium-high heat. Add celery, onion and garlic to the pan; toss and add 1 teaspoon sea salt and ½ teaspoon black pepper. Sauté for about 10 minutes. Stir in wild rice, broth, 1 Tablespoon sage, 1 teaspoon thyme and bay leaf. Bring mixture to a boil.
  4. Cover, reduce heat to a simmer and cook for 40-45 minutes, or until liquid is absorbed. Remove from heat. Toss and remove bay leaf, then let the rice cool for about 5 minutes.
  5. Stir in cherries, roasted squash and reserved sage and thyme. Taste and season with additional salt and pepper if needed.

Notes

  • roasted acorn squash
  • roasted kabocha squash tots
  • Storage: Leftovers keep well in the fridge for 3-4 days, and it should freeze nicely; just cool completely, freeze in an airtight container for up to 3 months, and thaw overnight in the fridge before reheating.
  • Substitutions: You could swap the butternut squash with any hearty winter squash. My roasted acorn squash or roasted kabocha squash tots would work well. Sweet potato is another delicious alternative.

Nutrition Information

Serving 1/2 cup Calories 295kcal (15%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Monounsaturated Fat 3g Sodium 383mg (16%) Potassium 288mg (8%) Fiber 6g (24%) Sugar 13g (26%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 295

% Daily Value*

Serving 1/2 cup
Calories 295kcal 15%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 3g 15%
Sodium 383mg 16%
Potassium 288mg 6%
Fiber 6g 24%
Sugar 13g 26%

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