Cranberry Stuffing with Wild Rice, Cherries, and Pecans

If there’s one thing that always earns me compliments at Thanksgiving, it’s this Cranberry Stuffing with Wild Rice, Cherries, and Pecans. It’s a little bit sweet, a little bit savory, and packed with texture and fall flavor. And the best part? It’s simple enough for a weeknight but special enough for a holiday table.

I started making this years ago when I was looking for a stuffing that didn’t rely on sausage or boxed mixes. I wanted something hearty, gluten-friendly, and totally satisfying. This stuffing is all that, plus it looks gorgeous on a table.

Why You’ll Love This Cranberry Stuffing

This isn’t your average bread-only stuffing. It’s:

• Packed with wild rice, which adds a nutty, chewy base
• Naturally vegetarian and dairy-free (just swap the butter if needed)
• Layered with flavors from onions, herbs, dried cranberries, and cherries
• Crunchy from toasted pecans
• Subtly sweet and rich, without being heavy
• Super flexible—you can prep it ahead of time, too!

Ingredients You’ll Need

Let’s walk through what you’ll need for the best cranberry stuffing with wild rice, cherries, and pecans:

For the wild rice base:

• 1 cup wild rice mix
• 2 1/4 cups vegetable broth (homemade or canned)

For the savory-sweet saute:

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup diced yellow onion
• 1 cup finely chopped celery
• 1/2 tablespoon chopped fresh thyme (or 1 1/2 tsp dried)
• 2 tablespoons chopped parsley
• 1 cup chopped pecans
• Salt and black pepper, to taste
• 1 cup dried cranberries
• 1 cup dried cherries
• 1 cup almond milk (or any neutral milk)

And For the bread base:

• 9 slices wheat bread, cubed (about 8 cups)

How to Make Cranberry Stuffing (Step-by-Step)

Step 1: Cook the rice

1. In a medium pot, bring broth to a boil.
2. Add wild rice mix, stir, lower heat to low, and cover.
3. Simmer for about 30 minutes, or until rice is tender and fluffy. Fluff with a fork and set aside.

Step 2: Sauté the aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic, onion, and celery. Sauté 2-3 minutes until softened.
3. Stir in pecans and toast them for 5 minutes, stirring frequently.

For Step 3: Add dried fruit and almond milk

1. Add dried cranberries and cherries to the skillet.
2. Pour in almond milk and stir gently until heated through and fruit softens slightly.

For Step 4: Assemble the stuffing

1. In a large mixing bowl, add the cubed bread.
2. Pour in the wild rice and the skillet mixture.
3. Sprinkle in the thyme and parsley.
4. Season with salt and pepper.
5. Gently toss everything together until well combined.

Step 5: Bake to perfection

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Pour stuffing mixture into the dish and cover with foil.
4. Bake for 30 minutes.
5. Remove foil and bake another 15 minutes to get that golden top.

Tips for Success

• Make ahead: Prepare the rice and even the entire mixture the day before. Store it in the fridge and bake it the next day.
• Bread tip: Slightly stale bread works best. If it’s fresh, cube it and bake at 300°F for 10 minutes first.
• Customize: Swap pecans for walnuts, or use dried apricots instead of cherries for a twist.

Pairing Ideas

This stuffing pairs beautifully with:

• Roasted turkey or herb-roasted chicken
• A hearty vegan mushroom gravy
• Butternut squash soup as a starter
• And definitely some Earl Grey cookies for dessert

Storage and Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze tightly wrapped portions for up to 2 months.
• Reheat: Bake at 350°F covered until warmed through. You can add a splash of broth if it seems dry.

Why This Cranberry Stuffing Is a Must-Try

It’s not just stuffing—it’s a full-on centerpiece. The balance of chewy rice, soft bread, pops of tart fruit, and buttery nuts is absolutely irresistible.

Whether you’re making this for a family Thanksgiving, a cozy Friendsgiving, or just because you’re craving something hearty and wholesome, this Cranberry Stuffing with Wild Rice, Cherries, and Pecans will impress.

I’d love to know how yours turns out! Tag me on Pinterest at @RitzyRecipes or drop a comment below with your tweaks and tips. Happy stuffing season!

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