Wild Rice Cranberry Stuffing

Wild Rice Cranberry Stuffing
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Prep Time

Cook Time


Makes 14 1/2-cup servings


2 slices bacon, chopped
2 tablespoons tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup peeled, chopped carrot
1 cup sliced mushrooms
1 cup Ocean Spray® Fresh or Frozen Cranberries OR 3/4 cup
Ocean Spray® Craisins® Original Dried Cranberries
2 cups chicken broth
4 cups cornbread stuffing
1 16-ounce package wild rice, cooked according to package directions


Cook bacon over medium heat in a stockpot until crisp. Remove bacon and set aside.

Add butter to pan and melt over medium heat. Add onion, celery, carrot and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

Add cranberries and chicken broth; bring to a boil over high heat. Remove from heat and add stuffing, wild rice and bacon. Serve immediately.

Makes 14 1/2-cup servings.


Add a review

Not what I expected, but oh so good!

Linda from Fairfax Station, VA

I was looking for a dressing recipe for Thanksgiving. This is not your typical bread-heavy dressing/stuffing, which is wonderful, in my opinion. It is simply delicious. The flavor is fantastic. I didn't use packaged corn bread stuffing... I made a Jiffy "Johnny cake" and threw in a few spices: sage, thyme. I think this could be eaten hot as a side dish or cold as leftovers in one's lunch box. Yum!

Love it!

I make it every year for the past 6 or more years. It became a tradition :) Everyone loves this recipe!

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