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20 minute dinner recipes

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Wild Rice & Bulgur Stuffing


From EatingWell:  November/December 1992

A departure from classic bread-based stuffing, this recipe can also be served as an accompaniment to game.

8 cups, enough to stuff one 12-pound turkey or to serve 8 as a side dish | Active Time: 35 minutes | Total Time: 1 1/4 hours



  1. Heat oil in a heavy saucepan over medium heat. Add celery, onions and garlic; sauté for about 5 minutes, or until softened. Stir in wild rice. Add broth and salt and bring to a boil. Reduce heat to low, cover and simmer for 40 to 45 minutes, or until the rice is tender and the liquid has been absorbed.
  2. Meanwhile, place bulgur and water in a bowl. Let soak for 30 minutes.
  3. Preheat oven to 350°F. Spread pecans on a baking sheet and bake for about 10 minutes, or until fragrant. Let cool and chop coarsely.
  4. Place raisins in a small saucepan, cover with water and bring to a boil. Reduce heat to low and simmer for 5 minutes. Drain and set aside.
  5. Stir the soaked bulgur, pecans, raisins and parsley into the cooked wild rice. Season with salt and pepper. Let cool completely before stuffing.


Per serving : 279 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 2 mg Cholesterol; 50 g Carbohydrates; 9 g Protein; 7 g Fiber; 221 mg Sodium; 438 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 fruit, 1 1/2 fat

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