Cranberry-Pecan Wild Rice Stuffing

Mix dried apricots and dried cranberries into this thyme-scented stuffing with crunchy pecans.
Save Recipe
  • Level: Easy
  • Total: 55 min
  • Active: 25 min
  • Yield: 6-8
Share This Recipe


4 tablespoons unsalted butter, plus more, for the dish

1/2 cup finely chopped onion

1/4 cup finely chopped celery

2 teaspoons finely chopped fresh thyme leaves

Kosher salt and freshly ground black pepper

3 cups cooked wild rice

2 tablespoons finely chopped fresh flat-leaf parsley, plus more, for serving

2/3 cup toasted pecan pieces, chopped

1/2 cup dried cranberries

1/3 cup dried apricots, chopped


  1. Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Heat the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until soft but not brown, about 10 minutes. Add the thyme and a pinch each of salt and pepper and cook for 1 minute more. Remove from the heat and transfer to a large bowl.
  2. Add the rice, parsley, pecans, cranberries and apricots to the onion mixture and toss well. Season with salt and pepper. Evenly spread in the prepared baking dish and bake until heated through, about 30 minutes. Sprinkle the top with parsley.