Does it matter to you if I call this stuffing or dressing? I think that technically anything not baked in the bird is called dressing. However, I associate the word dressing with the gloppy wet side dish my grandma made that I refused to eat. It didn’t look tasty.
So this may technically be dressing, but I call it stuffing. Either way, major yum!
I am a real fan of traditional stuffing. But I’m an even bigger fan of this unique and amazingly delicious wild rice and cornbread stuffing. The slightly nutty wild rice and slightly sweet cornbread make the perfect combination.
If you’re looking for something new to try, I highly suggest this recipe.
Wild Rice Cornbread Stuffing
Being from Minnesota, wild rice is nothing new. But when I lived in Georgia, I couldn’t even find it in stores. When I shared my mom’s recipe for wild rice soup, I went into some detail about what to expect taste and texture-wise with true wild rice. If you haven’t had it before, check that out for more information. And if you can’t find it in your grocery, you can order it online.
I came across the original recipe for this years ago. The idea of adding wild rice to stuffing intrigued me, and using cornbread added even more flavor. Ever since, I’ve made it almost every year for Thanksgiving, tweaking it somewhat over the years.
What makes this an easy recipe to pull together is that you can prepare both the wild rice and the cornbread in advance. Making the cornbread in advance also gives it a little time to dry out a bit, which is a good thing in this recipe.
I have made this with Jiffy Cornbread (delicious) but usually use my homemade cornbread recipe, doubled. I’ve included the recipe I follow below.
I also cook extra wild rice, freezing the excess. I figure I might as well cook the whole bag, since I’m making it. Carrot, onion, and celery sauteed up in some butter add flavor and richness.
Since my oven is filled with a turkey, I cook my stuffing in the crock pot. So it really is just mix it and forget it. I think it would be delicious baked in the oven, too, though.
I’m sharing with you my Thanksgiving-sized recipe for this stuffing. If you’re making it for a smaller crowd, and don’t want lots of leftovers, consider halving it. (Speaking of leftovers, though…sublime, just sublime).
Try it with a scoop of gravy over the top…that’s my favorite way to eat it. It’s makes for the perfect bite: a little sweet, nutty, salty. Perfection.
Here’s the recipe:
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