Wild Rice, Apple and Cranberry Stove-Top Stuffing
Wild Rice, Apple and Cranberry Stove-Top Stuffing
Open in full-screen mode

Wild Rice, Apple and Cranberry Stove-Top Stuffing

25 MIN
1 H 15 MIN



  1. In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
  2. In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside in a bowl.
  3. In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.


Delicious with the Thanksgiving Roasted Chicken.

Good with...


  1. I usually buy holiday stuffing that my butcher makes but I made this recipe at Thanksgiving with gluten free bread because my daughter has been diagnosed with Celiac disease. This stuffing is DELICIOUS! Everyone tried some of it and asked if I would be making it at Christmas (umm, of course I am!) I actually prefer this recipe to any other stuffing I've had and apparently so does everyone else!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.