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Apple Thyme and Wild Rice Stuffing Apple Thyme and Wild Rice Stuffing ingredients Apple Thyme and Wild Rice Stuffing process Apple Thyme and Wild Rice Stuffing recipe

Today we have a beautiful stuffing recipe for you! This Apple Thyme Wild Rice Stuffing is my new favorite stuffing recipe. I absolutely love the look of this recipe, the red of the apple skins, and the black of the wild rice makes this dish absolutely gorgeous. Stuffing is one of my favorite Thanksgiving dishes. It’s because it’s a carb dish, and I have carb problems. I am also in love with the addition of apples. You may remember our simple recipe for Thyme Roasted Apple and Parsnips, well ever since then I am really into roasting apples and using them in savory dishes. So the addition of apples in this stuffing is pretty awesome. If you’re cooking Thanksgiving this year, I urge you to try this recipe, if you’re not, then think about this dish for the near future! It is such a delicious winter dish! I will sadly not be eating Thanksgiving this year because I will be soaking up the sun in Hawaii eating seafood. I will however probably be making a mini feast when I return mostly so I can make this sandwich. :)

I am really excited about some of the other recipes we have coming up this week from our Not So Traditional Thanksgiving Spread so stay tuned!
♥ Teri

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Apple-Thyme and Wild Rice Stuffing
Serves 10 to 12 people

16 ounces whole wheat baguette cubed and toasted
8 tablespoons unsalted butter, softened and divided
8 ounces wild rice
6 – 7 1/2 cups vegetable stock or low sodium chicken stock
1 large onion, diced
1 large leek, cleaned and thinly sliced
2 gala apples, cored and chopped
3 tablespoons minced thyme
1 1/3 cups chopped and toasted pecans
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Pour baguette cubes into a large mixing bowl and set aside.
3. Melt 2 tablespoons butter into a medium saucepan oven medium heat. Add rice and toast for about 3 minutes. Season with salt and pepper and pour 4 cups stock over the rice. Lower the heat to medium-low, cover and simmer for about 45 minutes or until rice has cooked through and is light and fluffy. Pour rice over baguette, fold together and set aside.
4. In a large sauté pan, melt 4 tablespoons butter over medium-high heat and add onion and leek. Sauté for 3 to 5 minutes. Add apples and thyme and continue to sauté for another 3 to 5 minutes. Season with salt and pepper.
5. Add vegetable and apple mixture to rice mixture and fold together. Add remaining stock and stir together, allowing liquid to absorb into the croutons. (you want the mixture soggy, not dry)
6. Fold in pecans and pour stuffing into a greased, 4.5 to 5 quart, baking dish, cover and bake for 30 to 35 minutes. Uncover, dot the top with remaining butter, bake uncovered for about 10 minutes, and remove from heat and allow to slightly cool before serving.

  1. Abby @ The Frosted Vegan Not Specified Not Specified

    Those in apples in this stuffing look outta boundssss!

  2. Teresa Not Specified Not Specified

    would the texture of this recipe work if the apple was peeled? there are recipes that call for peeled apple and others don’t… would it make a difference?

    • Jenny Park Not Specified Not Specified

      Sometimes it does. I like keeping the skins on for this stuffing bc it gives you a heartier ‘bite’ :)

  3. Mimi Not Specified Not Specified

    Absolutely beautiful!

  4. Genie Not Specified Not Specified

    Gorgeous use of wild rice and pecans are quite unexpected too! Looks like a show stopper.

  5. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    Wild rice stuffing is soooooo good! And this flavour is awesome – yum!

  6. tahnycooks Not Specified Not Specified

    I wish I was speechless right now by having a mouthful of this right now in my mouth! Super scrumptious!

  7. SuperCutePetContest Not Specified Not Specified

    What a beeee-youtiful stuffing!

  8. Jessica Not Specified Not Specified

    Could I do this in a crock pot? How long?

    • Jenny Park Not Specified Not Specified

      I’m not going to lie, crock pots sort if scare me! I wouldn’t recommend this in a crock pot as your bread cubes may turn into mush.

  9. Lori @ Foxes Love Lemons Not Specified Not Specified

    I’ve never seen a stuffing that uses both wild rice AND bread before! I need to make some space for this on my Thanksgiving menu. Stuffing is the best part!

  10. Lisa Not Specified Not Specified

    Can you stuff the turkey with this or is it better baked? Sounds delicious.

  11. emily Not Specified Not Specified

    could you make this ahead of time and bake the day of? if so, how would you recommend doing that? looks amazing!!

    • Jenny Park Not Specified Not Specified

      Yes! You can go as far as prepping everything into the baking dish and tightly covering it…then before you’re ready to bake it, I would too the whole mixture with an extra 1/4-1/2 cup of stock.

  12. kim Not Specified Not Specified

    i’m confused about the ingredient amounts….it calls for 8 oz wild rice and to cook it in 4 C veg stock. is that correct? i cook a LOT of rice and it’s usually a 2 C liquid to 1 C rice ratio. so i was curious if it’s supposed to be 16 oz rice or is it just 2 C of veg stock? i hope i’m making myself clear. thanks for the clarification.

    • Jenny Park Not Specified Not Specified

      Hi Kim! Yes the amounts are correct! 4 cups may seem like a lot, but for wild rice the ratio is usually 1:3 or 1:3.5 (rice to liquid)…you will have a little bit of excess liquid left, after the rice is fully cooked, but I did that on purpose to insure the stuffing doesn’t dry out! I hope this clears up; if not please feel free to shoot us an email and I’ll be more than happy to further my explanation! Good luck! :)

  13. Jennifer Not Specified Not Specified

    If I wanted to make this gluten free and omitted the French bread – would this still work? Should I add a brown rice or a couscous?

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