Wild Rice Stuffing with Apples, Currants and Bacon

    1 hour 30 mins

    This delightful stuffing is the perfect accompaniment to roast meats.

    41 people made this

    Serves: 12 

    • 4 cups water
    • 1 1/2 cups chicken stock
    • 185g wild rice
    • 155g bacon, diced
    • 500g onions, diced
    • 410g celery, diced
    • 1 tablespoon water
    • 220g white rice
    • 280g currants
    • 120g dried cherries
    • 90g dried cranberries
    • 60g dried apricots
    • 125g apples, diced, skin on
    • 1/2 bunch flat leaf parsley, chopped
    • 6 tablespoons dried mixed herbs (e.g. basil, rosemary, thyme etc)
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. In a medium saucepan over medium heat, bring 2 cups of the water and the chicken stock to the boil. Stir in wild rice, reduce heat, cover and simmer for 45 minutes.
    2. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain bacon, reserving fat, and set aside.
    3. In the frying pan, gently fry onions and celery with the reserved bacon fat and 1 tablespoon water. Cook until very soft, about 20 minutes.
    4. Stir remaining 2 cups of water, white rice, currants, cherries, cranberries, apricots and apples into the wild rice. Continue cooking for 20 minutes, or until wild rice and white rice are tender.
    5. In a large bowl, stir bacon and onion mixture into the rice mixture. Add parsley and dried herbs, stir through, and season to taste with salt and pepper.

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    Reviews in English (49)


    It should read: "Cook 1 cup of wild rice in 1 1/2 cup of water AND 1 1/2 cup of broth, for a total of 3 cups of liquid". Other places online say that 1 cup of wild rice should be cooked in 3 cups of water, so that's how we tried it and it was great! BTW, we're vegetarian and left out the bacon all together and it was really great wrapped in Tofurky turkey lunch meats and baked.  -  24 Nov 2007  (Review from Allrecipes US | Canada)


    Awesome recipe! I served this with 'Roast Chicken with Rosemary' from this site and it was wonderful. Would be great for a pot luck.  -  06 Jul 2002  (Review from Allrecipes US | Canada)


    I love this stuffing! This is the second time I've made this and it turned out awesome. Make sure to use a large stock pot to cook the wild rice in, because you end up adding a lot more to the pot later on. For the herbs I used 1 Tbsp. rosemary, 2 Tbsp. basil, 1 Tbsp. oregano, 1 Tbsp. thyme, 1/2 Tbsp. marjoram and 1/2 tsp. ground sage. I also added 1/2 tsp. salt and 1/2 tsp. pepper. The great thing is you can adjust the herbs according to your tastes. To cut costs, I only used raisins and craisins (skipping the apricots and cherries). It still turned out fabulous!  -  26 Nov 2009  (Review from Allrecipes US | Canada)