Wild Rice Mushroom Stuffing

The mushrooms soften in butter while the onion and celery turn sweet, and the whole skillet smells like sage before the bread even goes in. That’s the part that makes…

By Riley • November 1, 2026 • Reading time: 9 min

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The mushrooms soften in butter while the onion and celery turn sweet, and the whole skillet smells like sage before the bread even goes in. That’s the part that makes this Wild Rice Mushroom Stuffing feel like more than a bowl of seasoned bread: the wild rice stays pleasantly chewy among the tender vegetables and soft bread cubes.

I like that the rice cooks on its own, so it can become tender without making the stuffing mixture too wet. Once it’s drained, it joins the bread and vegetables; broth and eggs bring everything together without turning it into a dense, uniform bake. The top gets golden in the oven, while the middle stays moist and holds together when you serve it.

Give the finished dish its full rest before serving. That short pause lets the center settle into a scoopable stuffing with distinct grains of wild rice, soft mushrooms, and crisp edges.

Why Wild Rice Should Stay Chewy, Not Disappear Into the Bread

Stuffing can turn heavy when every component softens into the same texture. Here, the bread cubes do the absorbing: they take in the seasoned broth and egg, then bake into a tender base. Wild rice plays a different role. Its firm, nutty grains add a little chew, which keeps each spoonful from feeling like one solid mass.

That difference is why I cook and drain the rice separately before it goes near the bread. If the rice cooked in the stuffing mixture, its water would be harder to control, and the bread would have to absorb both the cooking liquid and the broth. Cooking it on its own gives you a clear stopping point: tender grains, some split open, with any extra water poured off. The rice joins the bread only after it’s cooked, so the broth-and-egg mixture can do the job it’s meant to do—moisten the cubes and hold the bake together.

Keep the bread cubes intact when you toss everything. A gentle mix distributes the vegetables without crushing the bread into crumbs, which helps the finished stuffing keep its contrast from top to center.

What the Wild Rice, Bread, and Mushrooms Each Bring

• Wild rice — It brings a firm, earthy chew that white rice won’t quite replicate. Use plain wild rice rather than an instant rice blend, since the long simmer is what makes the grains tender and allows some to split. Drain it well before mixing so its cooking water doesn’t add extra moisture.
• Dried bread cubes — Dry cubes absorb the broth and egg while holding their shape. Fresh, soft bread can make the middle gummy unless it’s dried first; store-bought dried cubes are a convenient choice, and they don’t need to be fancy.
• Cremini mushrooms — Their savory taste deepens as they cook with the butter, onion, and celery. White mushrooms work in the same amount and cook the same way, though cremini have a slightly earthier flavor. Slice them evenly so they soften at the same pace.
• Chicken broth and eggs — Broth moistens the bread, and eggs help the baked stuffing hold together. For a vegetarian version, use vegetable broth in place of chicken broth; keep the eggs, which still do the binding. Choose a broth you like the taste of, since its seasoning carries through the bread.
• Sage, thyme, and parsley — Dried sage and thyme season the skillet, while fresh parsley adds a brighter note when everything is tossed together. Dried herbs are practical here, so there’s no need to seek out fresh sage or thyme. Chop the parsley just before using for the freshest flavor.

Build the Stuffing in Four Stages for a Tender Center

Simmer the Wild Rice Until It Splits

Bring the wild rice and water to a boil over medium-high heat, then cover the pan and lower the heat to simmer. Start checking around 45 minutes; the grains should be tender, with some split open, rather than firm in the middle. If they still have a hard bite, give them more time, up to 55 minutes. Drain off any water left in the pan before adding the rice to the bread.

Soften the Vegetables Before Seasoning

Melt the butter in a large skillet over medium heat, then add the onion, celery, and sliced mushrooms. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have released their liquid. Add the garlic, sage, thyme, salt, and pepper for the final minute of cooking. Keeping that aromatic finish brief helps the garlic and dried herbs season the vegetables without scorching.

Toss Gently So the Bread Holds Its Shape

Put the dried bread cubes and cooked wild rice in a large bowl, then add the skillet mixture and chopped parsley. Toss until the vegetables are distributed through the bread, using a broad spoon so you don’t crush the cubes. In a separate bowl, whisk the broth and eggs until combined, then pour them over the bread mixture. Toss again until the cubes are evenly moistened; dry pockets at this point will stay dry after baking.

Bake Covered, Then Brown the Top

Transfer the mixture to a greased 9×13-inch baking dish and cover it tightly with foil. Bake at 350°F for 30 minutes, which gives the center time to heat while it stays covered. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center reaches 160°F. The top should look toasted rather than pale, with the middle set but still moist.

Easy Swaps for Different Tables and Tastes

Questions That Come Up While Making Wild Rice Stuffing

Wild Rice Mushroom Stuffing

Wild rice mushroom stuffing combines tender wild rice, cremini mushrooms, and buttery vegetables with dried bread cubes. Baked in a 9x13-inch dish, it has a golden top and a moist, savory center.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 48 minutes mins

resting 10 minutes mins

Total Time 2 hours hrs 18 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 0.5 cup wild rice
• 1.5 cups water
• 8 oz dried bread cubes about 8 cups
• 6 tbsp unsalted butter
• 1 yellow onion medium, chopped
• 2 ribs celery chopped
• 8 oz cremini mushrooms sliced
• 2 cloves garlic minced
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups low-sodium chicken broth
• 2 eggs large
• 0.25 cup fresh parsley chopped

Equipment

• 1 9x13-inch baking dish
• 1 large skillet

Method

 

1. Preheat the oven to 350°F.
2. Grease a 9x13-inch baking dish.
3. Combine the wild rice and water in a small saucepan and bring to a boil over medium-high heat.
4. Cover, reduce the heat to low, and simmer for 45 to 55 minutes, until the rice is tender and some grains have split.
5. Drain any excess water from the wild rice.
6. Melt the butter in a large skillet over medium heat.
7. Add the onion, celery, and mushrooms and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender and the mushrooms have released their liquid.
8. Add the garlic, sage, thyme, salt, and pepper and cook for 1 minute.
9. Put the bread cubes and cooked wild rice in a large bowl, add the vegetable mixture and parsley, and toss to combine.
10. Whisk the broth and eggs in a medium bowl.
11. Pour the broth mixture over the bread mixture and toss until evenly moistened.
12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
13. Bake for 30 minutes.
14. Uncover and bake for 15 to 20 minutes, until the top is golden and the center reaches 160°F.
15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread mixture is evenly moistened before baking. Refrigerate leftovers for 3 to 4 days; this stuffing can be frozen. Use vegetable broth instead of chicken broth for a vegetarian version.