Creamy Wild Rice Stuffing

Sick of turkey yet? Probably not, but you know you will be soon. There will be leftovers. So it's best to plan ahead for them now, since there usually isn't enough leftover bread to make it all into sandwiches. Use this stuffing recipe, then quickly put away the leftovers. On Black Friday, do your shopping and then come home and add leftover turkey to the leftover stuffing (if there's gravy or cranberries, add them). Then just heat and eat - if you heat it up in a different pan, no one will notice it's leftovers.

- Juliet

Creamy Wild Rice Stuffing



  1. Preheat oven to 350°F. In large saucepan or Dutch oven over medium heat, combine first 4 ingredients. Bring to a simmer. Reduce heat and simmer 45 minutes, stirring occasionally.
  2. Meanwhile, in large skillet over medium-high heat sauté bacon until almost crispy. Add celery and sauté until softened and bacon is crispy.
  3. In large bowl, combine bread cubes, cranberries, bacon mixture and soup. Toss to combine; salt and pepper as desired.
  4. Transfer stuffing to a greased 13x9-inch baking dish. Bake, covered, 30 minutes. Remove cover and continue baking 10-15 minutes.

Makes 10-12 servings.

Make ahead: Prepare through step 3. Cover and refrigerate up to 1 day ahead. Preheat oven to 350°F and continue with step 4.

Serving suggestion: Add 3-4 cups cubed leftover turkey before baking for a main dish casserole; drizzle with leftover hot gravy just before serving.

Tip: View this recipe on our blog.

Tips and Hints

  • You can drain the bacon if you're watching fat grams, but it will add wonderful flavor to the stuffing and you're not adding the usual amount of butter to the stuffing.
  • Add 2-3 cups leftover turkey to the stuffing and re-heat the next day.
  • Cubed ham would be a delicious addition as well.
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