12 servings (serving size: 1/2 cup)

For a classic stuffing, place the rice mixture in the cavity of a turkey before roasting. Make sure to get an accurate temperature reading on the stuffing as well as the bird--both should reach an internal temperature of 165°. You can also make this to serve alongside a roast or ham.

How to Make It

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add celery, onion, wild rice, and garlic to pan; sauté 3 minutes. Stir in broth and sage; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Stir in brown rice, and bring to a boil. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Stir in cherries and remaining ingredients.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

great basic recipe made great with additions

December 26, 2015
I chose this recipe as I did not want to make a stuffing with bread.  Like other reviewers, I did not follow the recipe exactly and used what I had on hand / what was available in my local grocery store.  The changes I made were:  Since I did not have enough Wild Rice on hand, I used red and white quinoa to get to the 1 cup measurement.  For the brown rice, I used "Lundberg Wild Blend rice" instead, as I didn't have the whole cup of wild rice could not find pure wild rice in my local grocery store. The way I prepared this was I cooked the rice mixture in 4 cups of organic salt free chicken broth (the regular salted would do as well) and separately sauteed the vegetable mixture in a half stick of salted butter in a skillet.  I used a whole apple, dried low sugar cranberries and nixed the dried apricots.  Like another reviewer suggested, I added some poultry seasoning (Szeged) to the sauteed vegetables before adding the cooked rice mixture.  This had a great flavor and I received lots of compliments during our Christmas dinner.  Enjoy!

goalGOAL's Review

August 29, 2014
I cooked it im Redmond 4502 - amazing! Nothing else is like this meal - everything warm ,on time and tasty. Perfect! Redmond remember that recepie!

cynthiaww's Review

November 23, 2012
Had to make this in an emergency yesterday when our college-aged guests failed to show up with the promised stuffing Thanksgiving morning. Rattling their cage found them still asleep at 11 am, and a bird due in the oven. Found this online and soon was back in business. This stuffing is simply delicious. Had to improvise on ingredients with what was in the pantry so no Sage, and used Craisins, Raisins, and fresh apple for the fruit. Also used just 1 1/2 cups chicken broth and tossed in a bouillon cube to compensate. It was so tasty! People raved about it, even the derelict kids. I believe the original to be also wonderful, and am just saying this recipe has latitude and is easy to make.

Hansonda's Review

January 10, 2012

Knickers's Review

December 09, 2011
We made this for Thanksgiving and it was a big hit. My non-stuffing liking sister wasn't making stuffing, so I suggested we try this -- she loved it and has requested that I make it again for Christmas. My local store didn't have wild rice, so I used Rice Select Royal Blend as a substitute for both kinds of rice. It has a combination of texmati white, brown, wild & red rice.

dec408's Review

November 14, 2011
Made this for Christmas with roast pork, cooked pickled red cabbage (Danish style), mashed potatoes, and brussel sprouts. I was a bit skeptical about making this dish since most of the fruit-containing stuffings I have had in the past have been overly sweet, but it turned out great and the flavors really complimented the pork without being too sweet. This recipe made a LOT! We had 8 for dinner and even though everyone really liked it (most took seconds or even thirds), we had plenty left over. No matter, though, since the left-overs were just as good days later.

Shineon7's Review

November 26, 2009
Easy, versatile recipe that turns out very creamy, without all the salt and extra calories of store bought rice packages. I used dried cranberries instead of dried cherries, and it turned out great. Cooking times were right on!

lizdahl's Review

December 26, 2008
I made this for Christmas dinner. It was really really good. I halved the recipe and used short grain brown rice. I'm not sure that long grain rice would have finished in the cooking time listed. My husband commented on how flavorful it was. Overall it wasn't a lot of work to make so I would make it again when we need a rice dish.

BikRun4's Review

November 28, 2008
This stuffing has a wonderful texture with the two types of rice and the cherries add a terrific tart flavor. However, I found a lack of flavor when I made the recipe directly from the ingredients listed. I added some poultry seasoning and that helped. I will make it again!

LyndaGayle's Review

November 27, 2008
I made this for Thanksgiving dinner today (instead of stuffing). Huge hit. Everyone asked for leftovers to take home. Easy enough to make for a quick dinner party; great mix of flavors.