Thanksgiving Stuffing with Cranberries, Kale, Pecans, and Wild Rice

5 from 2 votes

Thanksgiving Stuffing with Cranberries, Kale, Pecans, and Wild Rice

This Thanksgiving Stuffing with Cranberries, Kale, Pecans, and Wild Rice is packed with lots of mix ins and flavors for a textured holiday dressing. Not soggy and mushy, rice adds texture and flavor. A great fall side dish for Friendsgiving.

Prep Time30

Cook Time45

Total Time1 15

Cuisine: American

Course: Side Dish

Servings: servings

Calories: 366kcal

Equipment

Baking dish (9x13 inches)
2 Medium pot
Measuring Cups
Measuring spoons
Large Cooking Spoon

Ingredients

12 cups bread cut into 1 inch cubes
½ cup unsalted butter
1 ½ cups onion white or yellow, chopped
1 cup celery chopped
2 Tablespoons fresh sage finely chopped, or 2 teaspoons dried
1 teaspoon salt
1 teaspoon black pepper
1 box long grain wild rice mix
¾ cup fresh cranberries
1 cup fresh kale, chopped (or 1/2 cup frozen) (or spinach)
2 cups vegetable stock or chicken stock
2 large eggs

Instructions

Preheat oven to 250°F or warm setting. Cut your bread into 1 inch cubes (12 cups total) and spread out on a baking sheet. Place in the warm oven and bake until the cubes are dry, approximately 45 minutes. Remove from oven and set aside.
12 cups bread
Adjust oven to 350°F. Spray a 9x13 inch baking dish with cooking spray.
In a medium pot, melt the butter over medium heat. Add the onion, celery, sage, salt, and black pepper. Simmer until the vegetables are softened, approximately 5 minutes.
½ cup unsalted butter, 1 ½ cups onion, 1 cup celery, 2 Tablespoons fresh sage, 1 teaspoon salt, 1 teaspoon black pepper
Meanwhile, cook your rice per package directions in a medium pot.
1 box long grain wild rice mix
Whisk the eggs and stock together in a large bowl. Add the bread cubes, rice, cranberries, chopped kale, and onion sage mixture. Toss to combine and pour into the prepared baking dish. Cover with foil.
¾ cup fresh cranberries, 1 cup fresh kale, chopped , 2 cups vegetable stock, 2 large eggs
Bake the stuffing for approximately 35-40 minutes, or until the moisture is absorbed and stuffing is setting.
Remove the foil cover and continue cooking another 15 minutes to crisp up the top. Serve warm.

Notes

If using a very soft bread like French bread, be very gentle when cutting to avoid smashing the bread and losing volume. Use a serrated knife and a gentle grasp.

A dense bread is recommended as it will hold its shape better and provide more texture.

This can be made up through assembly in advance and then refrigerated. Bake when ready to serve.

Nutrition