By Mayo Clinic Staff

Dietitian's tip:

This stuffing recipe uses wild rice instead of bread. If you're feeling more adventurous, substitute quinoa for the rice. The nutrition information listed is for wild rice but would be similar for quinoa.

Number of servings

Serves 12


  1. 3/4 cup uncooked wild rice (or equal amount of uncooked quinoa)
  2. 2 1/2 cups water
  3. 1 tablespoon olive oil
  4. 3/4 cup chopped onion
  5. 1 cup sliced mushrooms
  6. 1 cup chopped apple (including peel)
  7. 1/4 cup dried cranberries
  8. 2 cups diced celery
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1 tablespoon poultry seasoning
  12. 1/2 cup reduced sodium chicken broth
  13. 1/4 cup slivered almonds, toasted


Rinse wild rice two to three times — until water runs clear.

Place wild rice and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, stirring frequently. Do not burn. Cook wild rice for about 30 minutes. (If you're using quinoa, cook it for about 15 minutes.)

Heat olive oil over medium heat in a skillet. Add onion, mushrooms, apple, cranberries and celery. Stir and heat through until tender. Add the salt, pepper and poultry seasoning. Continue to stir and cook slowly until fragrant, about 10 minutes total.

Combine the rice, the fruit/vegetable mixture and chicken broth in a large bowl. Use to stuff turkey. Or bake in a dish coated with nonstick spray. Cover and keep warm in oven until serving. Garnish with a sprinkle of toasted almonds.

Nutritional analysis per serving

Serving size :Approximately 1/2 cup

  • Total carbohydrate 13 g
  • Dietary fiber 2 g
  • Sodium 136 mg
  • Saturated fat Trace
  • Total fat 2 g
  • Protein 2 g
  • Monounsaturated fat 1.5 g
  • Calories 78
Oct. 29, 2011