I’ve always been a fan of wild rice, and yes, I know it’s not actually a rice, nor, for the most part, is it wild. It’s an edible grass, and most of what we eat is farmed from the Upper Midwest to California, although real wild rice can be had if you look. Wild rice is nuttier, firmer and murkier-tasting than white or brown rice—perfect for game, especially turkey. And what better way to serve wild rice with turkey than as a dressing? You can call this “stuffing” or “dressing”. I am not a huge fan of stuffing a turkey, or any other bird for that matter. But if you want to stuff a bird with this, feel free. I bake mine outside the bird as it cooks. Most wild rice stuffings rely solely on wild rice as the starch, but that results in a too-dense stuffing, to my mind. So I leaven the rice mixture with regular bread croutons. Nuts (walnuts or pine nuts work best) add crunch, cranberries, acidity and sweetness, and some sautéed mushrooms bring even more of that dusky, forest-floor flavor to the party. Serve this with any turkey dish, other game birds such as pheasant, or with venison, beef or bison—anywhere you want to up the “wild game” feel to your food. When most of the water has burned off, sprinkle salt over the mushrooms, add 3 Tbsp of the butter, onion and celery and toss to combine. Sauté for 4-5 minutes, stirring often. Add the chicken stock, cover and bake for 45 minutes. If you want, take the cover off for the last 15 minutes to brown the top. Did you love the recipe? Leave us stars below!
