Wild Rice & Lentil Stuffing

Why is this wild rice thing on your holiday table?

When I tried this recipe, I was very happy to have leftovers for lunch the next day! It’s really good and even though it’s not the traditional version of the filling, it has that classic taste and festive feel. Here’s why this version is the new favorite:

• Too many textures. Instead of toasted bread, you’ll find chewy wild rice, fluffy lentils, juicy sausage, sweet dried cherries and crunchy pecans. Much more fun!
• Full of gratitude. Sage, thyme, rosemary, celery, and onion give you the flavor you love about Thanksgiving, just in a different way.
• A dish that everyone can enjoy. If there are gluten-free diners at the table, this is a dish they can eat, but it’s also so delicious, everyone will want to dig in!

What you need

Here are some notes on the ingredients needed for this wild rice dish. Scroll down to the recipe card for exact measurements.

• Wild rice mix – Instead of using all wild rice, I use a more balanced blend of wild rice.
• Green lentils – Dried lentils are budget-friendly and bring an earthy flavor to this gluten-free dish.
• Turkish sausage – You can grind the dish in the oven before cooking.
• Yellow onion, celery and garlic – These aromas form a delicious flavor base for most recipes!
• Dried cherries – I love the sweet-tart contrast they add to the salty sausage and herbs.
• Chicken soup – Cooking rice and lentils in soup adds more flavor than using water.
• Dried herbs – Sage, thyme and rosemary add that cozy feeling of gratitude.
• olive oil – To taste the vegetables.
• Salt and black pepper – I like to use freshly ground black pepper, which has a more lively flavor.
• Pecans – These are optional, but I love the crunch they add!
• Fresh parsley – Adds fresh flavor and color.

How to make wild rice and lentils

You can cook the sausage and vegetables while the rice and lentils are boiling, and you can make the meal ahead of time so you have it warmed up on Thanksgiving.

• Cook rice and lentils. Wash the wild rice mixture and green lentils, then add to a large pot with the chicken broth. Bring to a boil, reduce to a simmer, cover and simmer for 25 to 30 minutes or until tender.
• Sausage brown. While the rice and lentils are cooking, heat a large skillet over medium-high heat. Add the turkey sausage and cook until browned, cutting into pieces as it cooks. Transfer the dish to the plate and keep it aside.

• Boil the vegetables. In the same pan, add the olive oil, onion and celery. Cook for about 7 minutes, or until soft and lightly browned.
• Add herbs. Add garlic, chives, thyme and rosemary. Cook for another minute until fragrant.

• Merge. Return the turkey meat to the pot, then add the cooked rice and lentils, dried cherries, salt and black pepper. If the mixture seems dry, add 1 to 3 tablespoons more.
• Bake. Transfer batter to a 9×13-inch pan. Cover with foil and bake at 350 degrees Fahrenheit for 15 minutes. Remove the foil and let it cool for another 5 minutes.
• Finish it. Before serving, fold in the chopped parsley and garnish with fresh parsley.

Variable thoughts

Feel free to put your own spin on this recipe or try one of these ideas:

• Change the dried fruits. Dried cranberries will be sweet, even golden raisins.
• Add apples. Instead of dried cranberries, add chopped apples. A sweet-tart variety like Honeycrisp would be perfect.
• Change the fruits. Walnuts work too, or try pepitas for a nut-free option.
• Make it vegetarian. Skip the turkey sausage, use vegetable broth and add sauteed mushrooms for extra flavor.
• Add fresh herbs. For other Thanksgiving recipes, if you have fresh sage, thyme, or rosemary, feel free to use it instead of dried.

Do ahead instructions

When you’re pulling out multiple plates for Thanksgiving, anything you can make ahead is a winner. And this wild rice and lentil filling is perfect for making ahead!

Cook rice, lentils, beans and vegetables, then mix everything with dried cherries and spices. Transfer the mixture to a baking dish, cover and refrigerate. When ready to serve, bake until hot, then fold in the pecans and finish with fresh parsley.

Storage and reheating

• Refrigerator: Transfer the remaining wild rice and lentils to an airtight container and refrigerate for 3 to 4 days.
• Refrigerator: Cool the product in an airtight, freezer-safe container. Thaw in refrigerator overnight before reheating.
• to reheat; Cover and heat until heated through at 350 degrees Fahrenheit. If the stock seems dry, add chicken broth before reheating.

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