The Local Ladle

Wild Rice Stuffing with Walnuts & Parsley


Looking for a new twist on your stuffing this year? Give this recipe a try!  This dish will bring a new savory, nutty, and yet bright flavor to your table!

Wild Rice Stuffing with Walnuts & Parsley


  • 10 cups of Ciabatta bread, cut into small cubes (1/2 inch)
  • 3 cups chicken stock
  • 1 cup wild rice
  • 4 tablespoons butter
  • 2 cups fresh corn kernels
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 1 cup diced red pepper
  • 2 tablespoons minced garlic
  • Salt
  • 8 ounces diced, smoked ham
  • 1 cup walnuts, toasted & crushed into tiny pieces
  • 1/2 cup heavy cream
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 eggs
  • Freshly ground black pepper


  1. Preheat the oven to 375 degrees F.
  2. To cook the rice, combine 3 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
  3. Meanwhile, melt the butter and let brown in a large sauce pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and walnuts and cook over low heat, about 2 minutes and allow to cool.
  4. In a seperate bowl, whisk together 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper.
  5. Combine the rice, vegetable mixture, stock/cream mixture and bread in roasting pan and cook (covered) about 30 minutes. For another 20 minutes, cook oncovered until browned and crispy.
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