Wild Rice, Almond, and Mushroom Stuffing (or Pilaf)

The scent of roasted turkey is almost synonymous with the holidays, but for me, it’s the accompanying aromas wafting from the side dishes that truly elevate the experience. This wild rice, almond, and mushroom stuffing holds a special place in my heart. I remember one particular Christmas Eve, a blizzard raging outside, when the rich, earthy fragrance of sautéed mushrooms and toasted almonds mingled with the subtle sweetness of wild rice filled my small kitchen, creating an olfactory embrace that promised warmth and celebration. It’s a dish that feels both rustic and elegant, a comforting companion to festive roasts and a star in its own right.

This versatile dish, a revelation from The New York Times by Martha Rose Shulman, is a testament to how simple ingredients can coalesce into something truly spectacular. It’s robust enough to stand up to a hearty, 14–18 pound turkey, offering a delightful textural contrast and a symphony of flavors that complement rich meats beautifully. Whether you’re preparing for Christmas, New Year’s, or simply a special Sunday supper, this stuffing (or pilaf, depending on your preference) is an inspired choice, easily adaptable and wonderfully make-ahead friendly.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes (plus cooling/reheating time if making ahead)
• Servings: 10–14
• Yield: Sufficient to stuff a 14–18 pound turkey, or approximately 10–14 servings as a side dish.
• Dietary Type: Vegetarian adaptable (using vegetable stock)

Ingredients

This recipe is a harmonious blend of earthy, nutty, and aromatic components, creating a stuffing that is far from ordinary.

• 1 ½ quarts chicken stock (turkey stock or vegetable stock are excellent alternatives)
• 2 cups wild rice
• Salt, to taste
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped (or 4 shallots, finely chopped)
• 4 cloves garlic, minced
• ¾ lb mushrooms, trimmed and sliced (cremini or a mix of wild mushrooms work beautifully)
• 1 cup celery, chopped
• ⅓ cup almonds, toasted and coarsely chopped
• ⅓ cup dry sherry
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• ½ cup chopped fresh flat-leaf parsley
• 1–2 tablespoons chopped fresh sage (to taste)
• Black pepper, freshly ground, to taste

Equipment Needed

While this recipe doesn’t demand specialized equipment, having a few key tools will make the process smoother:

• Large saucepan or stock pot (for cooking the wild rice)
• Fine-mesh strainer
• Large nonstick skillet
• Cutting board and sharp knife
• Measuring cups and spoons
• Oven-safe baking dish (if serving as a pilaf and reheating)

Instructions

Crafting this delicious stuffing is a straightforward process, involving two primary stages: cooking the wild rice and then sautéing the aromatic vegetables and mushrooms.

1. Cook the Wild Rice: Begin by bringing the chicken stock (or your chosen alternative) to a rolling boil in a large saucepan or stock pot. Add the wild rice and a generous pinch of salt to taste. Once the liquid returns to a boil, reduce the heat to low, cover the pot tightly, and simmer for 40 minutes. The rice should be tender and just beginning to splay open. After cooking, carefully drain the rice through a fine-mesh strainer and set it aside. This step ensures the rice isn’t waterlogged, which is crucial for a good stuffing texture.

2. Sauté the Aromatics: While the rice is cooking, or once it’s drained, heat the extra virgin olive oil over medium heat in a large nonstick skillet. Add the chopped onion (or shallots) to the skillet. Cook, stirring often, until tender. This will take approximately five minutes for onions or about three minutes for shallots. Season with a generous pinch of salt and then add the minced garlic. Cook until fragrant, which should take about 30 seconds to a minute, being careful not to burn the garlic.

3. Cook the Vegetables and Mushrooms: Introduce the sliced mushrooms and chopped celery to the skillet. Cook, stirring frequently, until the mushrooms have softened. This usually takes about 10 minutes. The mushrooms will release their liquid, which will then evaporate as they cook.

4. Combine and Finish: Now, stir the reserved cooked wild rice into the skillet with the sautéed vegetables and mushrooms. Add the toasted almonds, dry sherry, fresh thyme leaves (or dried thyme), chopped parsley, and sage. Cook, stirring constantly, until the sherry has completely evaporated. This process infuses the entire mixture with the subtle sweetness and acidity of the sherry.

5. Season and Rest: Taste the mixture and adjust seasonings as needed with additional salt and freshly ground black pepper. Remove the skillet from the heat.

6. Prepare for Serving: Allow the stuffing to cool slightly before using it to stuff your turkey. If you are preparing it as a pilaf or a side dish, transfer the mixture to an oiled baking dish and cover it.

7. Reheat (if making ahead): If you’ve made the stuffing ahead of time and stored it in the refrigerator, warm it in a preheated oven at 350°F (175°C) for 20 to 30 minutes, covered.

Expert Tips & Tricks

• Toasting Almonds: To achieve perfectly toasted almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, or until fragrant and lightly golden. Watch them closely as they can burn quickly.
• Mushroom Magic: For an even richer mushroom flavor, consider using a mix of wild mushrooms like shiitake, cremini, and oyster mushrooms. Ensure they are well-trimmed and sliced uniformly for even cooking.
• Herbal Notes: Fresh herbs truly shine here. If using dried thyme, be sure to use it sparingly as it has a more concentrated flavor. The sage is key for that classic stuffing aroma; adjust the amount to your personal preference.
• Sherry Substitution: If you prefer not to use sherry, a dry white wine or even a splash of chicken or vegetable broth can be used, though sherry adds a unique depth.
• Make-Ahead Mastery: This stuffing is an absolute dream for make-ahead meals. Prepare it completely up to step 5, let it cool, and then refrigerate in an airtight container. When ready to serve, simply reheat as directed in the instructions.

Serving & Storage Suggestions

This Wild Rice, Almond, and Mushroom Stuffing is a showstopper served alongside roasted poultry, pork, or even a rich vegetarian main. For a formal presentation, gently spoon it into your turkey cavity during the last hour of roasting, allowing the turkey’s juices to meld with its flavors. Alternatively, serve it as a beautiful side dish by transferring it to a decorative oven-safe platter before reheating.

Storage: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Reheat gently in a 350°F (175°C) oven until warmed through. Due to the wild rice and nuts, this stuffing is not recommended for freezing, as the texture may suffer upon thawing.

Nutritional Information

Please note that these values are approximate and can vary based on the specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	269.4 kcal
Calories from Fat
Total Fat	7.4 g	11%
Saturated Fat	1.1 g	5%
Cholesterol	4.3 mg	1%
Sodium	237.8 mg	9%
Total Carbohydrate	34.7 g	11%
Dietary Fiber	3.5 g	13%
Sugars	5 g	20%
Protein	10.8 g	21%

Variations & Substitutions

• For a Gluten-Free Version: Ensure your chicken stock or vegetable stock is certified gluten-free. This recipe is naturally gluten-free if using gluten-free stock.
• Add Dried Fruit: For a touch of sweetness and chewiness, stir in ½ cup of dried cranberries or chopped dried apricots along with the herbs.
• Nut-Free Alternative: Omit the almonds and consider adding toasted sunflower seeds or pepitas for a similar crunch.
• Heartier Vegetarian Option: If serving as a main course for vegetarians, consider adding ½ cup of cooked lentils or quinoa to the mixture for added protein and substance.

FAQs

Q: Can I use a different type of rice instead of wild rice?
A: While this recipe is specifically designed for wild rice, a blend of wild and brown rice, or even basmati rice, could be used. However, the cooking time and water absorption will differ, so adjust accordingly.

Q: My mushrooms released a lot of water. What did I do wrong?
A: This is normal! Mushrooms are largely water. The key is to cook them long enough until the liquid evaporates and they begin to brown slightly, concentrating their flavor.

Q: How do I make this stuffing vegetarian or vegan?
A: For a vegetarian version, simply use vegetable stock instead of chicken stock. For a vegan version, ensure your stock is vegetable-based and omit any butter if you were considering adding it for sautéing (olive oil is already used, which is vegan).

Q: Can I prepare the entire stuffing a day ahead and bake it on the day of serving?
A: Absolutely! Prepare the stuffing up to step 5, let it cool completely, and store it in an airtight container in the refrigerator for up to two days. Reheat as directed in the instructions.

Q: What kind of mushrooms are best for this stuffing?
A: A mix of mushrooms will provide the most complex flavor. Cremini mushrooms are a reliable choice, but shiitake, oyster, or even a small amount of dried porcini (rehydrated) can add wonderful depth.

Final Thoughts

This Wild Rice, Almond, and Mushroom Stuffing is more than just a side dish; it’s a narrative in a bowl, a testament to the beauty of seasonal ingredients and thoughtful preparation. Its earthy notes, satisfying chew, and delicate crunch create a culinary experience that lingers long after the last bite. Whether you choose to embrace its traditional role as a stuffing for your holiday centerpiece or present it proudly as a standalone pilaf, it’s a recipe that promises to impress and delight. Gather your ingredients, embrace the process, and savor the delicious results – I’m confident this dish will become a cherished part of your own culinary traditions.