Wild Rice & Lentil Stuffing

Why This Wild Rice Stuffing Belongs on Your Holiday Table

When testing this recipe, I was so happy to have leftovers to look forward to for lunch the next day! It’s just SO good and even though it’s not the traditional version of stuffing, it has that familiar flavor and holiday vibes. Here’s why this version is going to be a new favorite:

• So many textures. Instead of just soggy bread, you get chewy wild rice, tender lentils, juicy sausage, sweet dried cherries, and crunchy pecans. So much more interesting!
• Full of Thanksgiving flavor. Sage, thyme, rosemary, celery, and onion give you the same flavors you love about Thanksgiving, just in a different form.
• A stuffing everyone can enjoy. If there are gluten-free eaters at the table, this is a stuffing they can eat, but it’s also so delicious, everyone else will want to dig in too! 

What You’ll Need

Here are some notes on the ingredients you’ll need for this wild rice stuffing. Scroll down to the recipe card for exact measurements.

• Wild rice blend – I use a wild rice blend, which is more affordable than using all wild rice. 
• Green lentils – Dried lentils are budget-friendly and bring an earthy flavor to this gluten-free stuffing.
• Turkey sausage – Remove the casings before cooking so you can crumble the sausage in the skillet.
• Yellow onion, celery, and garlic – These aromatics form the savory base of flavor for most stuffing recipes!
• Dried cherries – I love the sweet-tart contrast they add to the savory sausage and herbs. 
• Chicken broth – Cooking the rice and lentils in broth adds more flavor than using water.
• Dried herbs – Sage, thyme, and rosemary add that cozy Thanksgiving feel.
• Olive oil – For sautéing the vegetables.
• Salt and black pepper – I like using freshly ground black pepper, which has a livelier flavor.
• Pecans – These are optional, but I love the crunch they add!
• Fresh parsley – Adds a pop of fresh flavor and color.

How to Make Wild Rice & Lentil Stuffing

You can cook the sausage and vegetables while the rice and lentils simmer, and you can also make the stuffing in advance so you just have to warm it up on Thanksgiving day.

• Cook the rice and lentils. Rinse the wild rice blend and green lentils, then add them to a large pot with the chicken broth. Bring to a boil, reduce to a simmer, cover, and cook for 25 to 30 minutes, or until tender.
• Brown the sausage. While the rice and lentils cook, heat a large skillet over medium-high heat. Add the turkey sausage and cook until browned, breaking it into crumbles as it cooks. Transfer the sausage to a plate and set aside.

• Sauté the vegetables. Add the olive oil, onion, and celery to the same skillet. Cook for about 7 minutes, or until softened and lightly browned.
• Add the herbs. Stir in the garlic, sage, thyme, and rosemary. Cook for another minute, just until fragrant.

• Combine. Return the turkey sausage to the skillet, then stir in the cooked rice and lentils, dried cherries, salt, and black pepper. If the mixture seems dry, stir in 1 to 3 tablespoons of additional broth.
• Bake. Transfer the stuffing to a 9×13-inch baking dish. Cover with foil and bake at 350°F for 15 minutes. Remove the foil and bake for another 5 minutes to lightly brown the top.
• Finish. Fold in the chopped pecans and garnish with fresh parsley before serving.

Variation Ideas

Feel free to put your own spin on this recipe or try one of these ideas:

• Swap the dried fruit. Dried cranberries would be delicious, or even golden raisins.
• Add apples. Instead of the dried cranberries, add diced apples. A sweet-tart variety like Honeycrisp would be perfect.
• Switch up the nuts. Walnuts would also work, or try pepitas for a nut-free option. 
• Make it vegetarian. Skip the turkey sausage, use vegetable broth, and add sautéed mushrooms for extra savory flavor.
• Add fresh herbs. If you have fresh sage, thyme, or rosemary on hand for other Thanksgiving recipes, feel free to use them instead of dried.

Make-Ahead Instructions

When you’re juggling a bunch of dishes for Thanksgiving, anything you can make ahead is a win. And this wild rice and lentil stuffing is awesome for making ahead!

Cook the rice, lentils, sausage, and vegetables, then combine everything with the dried cherries and seasonings. Transfer the mixture to your baking dish, cover, and refrigerate. When you’re ready to serve, bake until heated through, then fold in the pecans and finish with fresh parsley.

Storage and Reheating

• Refrigerator: Transfer leftover wild rice and lentil stuffing to an airtight container and refrigerate for 3 to 4 days.
• Freezer: Freeze the stuffing in an airtight, freezer-safe container. Thaw it overnight in the refrigerator before reheating.
• To reheat: Cover and warm in a 350°F oven until heated through. If the stuffing seems dry, add a splash of chicken broth before reheating.

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