Wild Rice Stuffing with Grapes and Hazelnuts

This wild rice stuffing will add a fresh & flavorful twist to rice dishes, for special occasions or any time of year. 🍇 Recipe & photo 📸 credit: Grapes from California
Course Side Dish
Servings 8


  • 2 cans low-sodium chicken broth (28 fl. oz. total)
  • 1 cup wild rice
  • 4 slices bacon, diced 1/4 inch
  • 1 tbsp butter, unsalted
  • 1 large onion, diced 1/4 inch (1 1/2 cups chopped)
  • 2 stalks celery, diced 1/4 inch (3/4 cup chopped)
  • 1 1/2 cups button mushrooms, sliced
  • 2 cloves garlic, fresh, minced
  • 1 tsp thyme, fresh, minced
  • 1/4 tsp salt
  • 1/4 tps black pepper, ground
  • 1/4 cup parsley, fresh chopped
  • 1 cup hazelnuts, toasted and coarsely chopped
  • 2 cups California seedless grapes, picked from stem and rinsed


  • In heavy saucepan, bring chicken broth to a boil. Add wild rice and stir. Cover pan and reduce heat to low. Let simmer for one hour, until rice is tender and has popped open.
  • Meanwhile, cook bacon in a frying pan over medium until almost crisp, about 8-10 minutes.
  • Add butter to bacon pan, add onions, celery, mushrooms, garlic, thyme and salt and pepper. Cook over medium heat for 5-7 minutes, until onions are translucent. Remove from heat and fold in parsley, hazelnuts and grapes.
  • Add rice with any remaining liquid in pan, to vegetable mixture and toss well to combine.


Makes 6 1/4 cups.
Stuffing may be used to fill turkey, game hens, or chicken.
Stuffing may also be baked separately in a casserole dish covered with foil: bake at 350 F for 20-30 minutes until hot throughout.
To toast hazelnuts, place in 350 F oven for 9-12 minutes. Rub in a clean dishtowel to remove skins. If you make ahead and refrigerate, cook time will be 30-40 minutes until hot.
Keyword Thanksgiving

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