Wild Rice Stuffing

Instructions

1. Cook the wild rice. Rinse the wild rice blend in a fine-mesh strainer. Add it to a medium saucepan with 2 cups of the broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook until tender (typically 45 to 55 minutes, but blends vary, so check your package). You want the grains tender and most of the liquid absorbed. If any liquid remains, drain it. If not, just fluff and let it cool a few minutes.

   

2. Dry the bread (quick method). If your bread cubes are soft, spread them on a baking sheet and bake at 300°F for 10 to 15 minutes, stirring once, until dry on the outside but not rock hard. Set aside.

   

3. Optional sausage step. Heat a large skillet over medium heat. Add sausage (add the olive oil only if your sausage is very lean). Cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate, leaving about 1 tablespoon drippings in the skillet (discard extra if needed).

   

4. Sauté the veggies. In the same skillet, melt the butter over medium heat. Add onion and celery and cook until softened, about 8 to 10 minutes. Stir in garlic, sage, thyme, salt, and pepper and cook 30 seconds, just until fragrant.

   Pip’s salt tip: If your broth or sausage runs salty, start with 1 1/2 teaspoons salt. You can always add more after everything is mixed.

   

5. Mix it up. In a large bowl, combine bread cubes, cooked wild rice, and the sautéed veggie mixture. Add the cooked sausage if using. Sprinkle in parsley.

6. Add the moisture makers. Whisk eggs with the remaining 1/2 cup broth, then pour over the bowl. Toss gently. The mixture should look evenly moistened. If it still looks dry in spots, add an extra splash of broth, 2 tablespoons at a time.

   About the eggs: They bake through in the oven. They help bind the stuffing and keep the center tender.

   Pip’s moist-center tip: The eggs help the inside stay cozy, while covered baking prevents steam from escaping too fast.

7. Bake covered, then uncover to toast. Butter a 9x13-inch baking dish. Spoon stuffing into the dish and spread evenly, pressing very lightly. Cover tightly with foil and bake at 350°F for 30 minutes.

8. Toast the top. Uncover and bake 15 to 25 minutes more, until the top is golden and the center is hot (aim for 165°F if you check with a thermometer).

   

9. Rest, then serve. Let the stuffing rest for 10 minutes. This helps the center stay moist when you scoop. Finish with a little more parsley and serve warm.

   

Make it extra moist

• Cover most of the bake: Foil keeps steam in, which protects the center.
• Use warm broth: Warm broth absorbs faster and more evenly than cold.
• Do not pack it down: Gentle leveling is enough. Packing makes dense, gummy stuffing.
• Rest before serving: Ten minutes lets moisture settle back into the bread.