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Home » Side Dish » Sweet Potato Mushroom Wild Rice Stuffing.

Sweet Potato Mushroom Wild Rice Stuffing.

Nov 17, 2018 by Kelly Roenicke · 18 Comments

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A wonderfully flavorful wild rice stuffing with sweet potatoes and mushrooms. Vegan and gluten free, and perfect for Thanksgiving!

wild rice stuffing recipe

What’s your favorite part of the Thanksgiving meal?

For many people, it’s the stuffing. Whether it’s cornbread stuffing, or a more traditional bread stuffing, everyone loves this delicious side dish.

We love all types of stuffing at our house. The traditional recipe that I grew up with was a bread and meat sage stuffing – so delicious! My mom made it every year, and it was the highlight of our meal.

Since we have a few different dietary needs in our family, I came up with this mushroom sweet potato wild rice stuffing. It’s full of delicious colors and textures, and it’s very easy to make, too.

sweet potato wild rice stuffing

I’m not ashamed to say that on the day that I made this sweet potato wild rice stuffing I ate a bowl for lunch AND dinner. It’s that good. We are definitely making a huge batch of this for Thanksgiving, and I will probably knock my brother over to get a serving. Just kidding, I’m a good hostess – guests first, of course. ;)

Is wild rice good for you?

Yes, wild rice is very good for you! It’s higher in protein and fiber than regular rice, and it contains more vitamins, minerals, and antioxidants. It also adds a delicious chewy, nutty texture to this stuffing.

Is wild rice gluten free?

Yes, wild rice is gluten free. In fact, all forms of rice are gluten free.

Should you cook stuffing inside a turkey?

No, it really isn’t safe to cook stuffing inside the bird. As the turkey cooks, all the juices will go into the stuffing, and unless that reaches the proper temperature, you could get food poisoning.

Getting the stuffing to the proper temperature of 165 degrees F will also mean that the turkey will be overcooked, and that’s not great. No one likes a dry, overcooked turkey. Read more about stuffing and food safety here.

Can I use a different rice in wild rice stuffing?

Sure, if you don’t have wild rice, go ahead and use more brown rice. But the wild rice gives this stuffing a nice chewy, nutty texture, so it’s worth getting the wild rice for this recipe.

Can I make this wild rice stuffing ahead of time?

Yes, you can make it the night before, but be sure to cool it quickly and properly before refrigerating, and then reheat it to 165 degrees before serving the next day. Leftover rice can cause food poisoning due to the spores that are naturally on rice, and thrive when it sits out too long. Read more about reheating rice safely here.

vegan wild rice stuffing

This vegan sweet potato wild rice stuffing is:

  • great for a holiday meal
  • perfect for a lunch
  • full of color
  • packed with nutrients like iron and vitamins A and C

Disclosure: This post contains affiliate links.

Flavorful and healthy sweet potato, wild rice, and mushroom stuffing recipe.
5 from 1 vote
Print

Sweet Potato Wild Rice Stuffing.

A tasty and healthy sweet potato wild rice stuffing recipe that is gluten free and vegan!

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword vegan stuffing recipe, wild rice stuffing
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 250 kcal
Author Kelly Roenicke

Ingredients

For the rice:

  • ½ cup wild rice
  • ½ cup brown rice
  • 1 teaspoon extra virgin olive oil

For the roasted sweet potatoes:

  • 2 sweet potatoes peeled and diced
  • 1 sweet onion sliced thin
  • 6 garlic cloves sliced
  • 3 Tablespoons extra virgin olive oil
  • ½ teaspoon cumin
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

Other stuffing ingredients:

  • 8 ounces white button mushrooms sliced
  • 1 cup frozen chopped spinach
  • ½ teaspoon sea salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
US Customary - Metric

Instructions

  1. Place the wild rice and brown rice in a large pot with 1 teaspoon olive oil and 1 ¾ cups water. Bring to a boil, then reduce heat to low and cover. Cook until tender, about 40 minutes.
  2. While the rice cooks, preheat the oven to 425 degrees. Place the sweet potatoes, onions, and garlic on a baking sheet and drizzle with a three tablespoons of olive oil. Sprinkle with salt, pepper, and cumin. Roast at 425 degrees for about 40 minutes, stirring occasionally.

  3. Saute the mushrooms in a tablespoon of olive oil over low heat until tender, about 15 minutes. Drain off excess liquid.
  4. Once the vegetables are done roasting, and the rice is tender, prepare the spinach. Place the frozen spinach in a bowl with a couple of tablespoons of water, and microwave for two minutes or until hot. Drain off water.
  5. Place the roasted vegetables, mushrooms, and spinach in the pot with the cooked rice. Add the sea salt, pepper, cumin, and Italian seasoning. Stir to combine over low heat, and add more seasoning if needed. Enjoy!

Recipe Notes

You can make this the night before if you wish.

I don't recommend stuffing this inside a turkey - you should always cook your stuffing separately. Stuffing a turkey before cooking will make it cook unevenly.

Nutrition Facts
Sweet Potato Wild Rice Stuffing.
Amount per Serving
Calories
250
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Sodium
 
342
mg
15
%
Potassium
 
533
mg
15
%
Carbohydrates
 
38
g
13
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
6
g
12
%
Vitamin A
 
9195
IU
184
%
Vitamin C
 
6.8
mg
8
%
Calcium
 
74
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

What kind of stuffing do you have for Thanksgiving? Sausage, bread, sage, cornbread? What’s your favorite kind?

This post was originally published in November 2014. It has been updated with new text.

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Filed Under: Dairy Free, food, Gluten Free, holiday, Recipes, Side Dish, Sweets, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, thanksgiving, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Kristin Visaggio

    December 21, 2020 at 12:08 pm

    Anyone make this ahead of time and just reheat day of?

    Reply
  2. Darryl

    November 05, 2018 at 3:23 pm

    5 stars
    Delicious stuffing, new favorite!

    Reply
  3. Natalie @ Tastes Lovely

    November 17, 2014 at 2:28 pm

    This is great! My mom and sister don’t eat meat, so this stuffing is perfect for them. Thanks for the recipe Kelly!

    Reply
    • Kelly

      November 18, 2014 at 12:00 am

      You’re welcome, Natalie! I hope they like it!

      Reply
  4. Alex @ DelishKnowledge

    November 17, 2014 at 2:47 am

    Gorgeous photos! I love the idea of sweet potato stuffing! I’m like you this time of year, I can’t get enough sweet potatoes.

    Reply
  5. vegetarianmamma

    November 15, 2014 at 10:45 pm

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!
    -Cindy

    Reply
  6. Lisa

    November 14, 2014 at 10:54 pm

    I really like the wild rice in this stuffing! Pinning this so I can try it later!

    Reply
  7. Rose - QuickHealthyDelicious

    November 14, 2014 at 11:48 am

    I feel like this would be delicious as a stand-alone lunch! :)

    Reply
  8. Gayle @ Pumpkin 'N Spice

    November 14, 2014 at 11:01 am

    I love your creative take on this sweet potato stuffing, Kelly! What a great idea to add in some wild rice, too. Sounds delicious!

    Reply
  9. Rebecca @ Strength and Sunshine

    November 14, 2014 at 10:56 am

    I don’t use wild rice enough! It is such a beautiful grain though! Paired with sweet potato and mushrooms….fabulous!

    Reply
  10. Julia

    November 14, 2014 at 10:23 am

    I’m already jazzed about Christmas, too! I LOVE rice stuffings! This one is so colorful and looks like it has so much flavor to it. I love the idea of making this for both Thanksgiving and Christmas, and would totally eat it for two meals in a row :)

    Reply
  11. Sarah@WholeandHeavenlyOven

    November 14, 2014 at 10:05 am

    Okay, this stuffing I have GOT to try! Wild rice and sweet potatoes are two of my fav dishes on Thanksgiving and I love that you combined them into one awesome stuffing! I might not be able to wait all the way til T-Day to make this. :) Pinning!

    Reply
  12. gretchen | kumquat

    November 14, 2014 at 9:40 am

    i would eat that alone for lunch today. i am so ready for thanksgiving!!

    Reply
  13. teaspoonofspice

    November 14, 2014 at 9:39 am

    Forget Thanksgiving, this is a worthy side dish all through fall & winter – can’t wait to try it (and your mom’s sage stuffing sounds pretty darn good too :)

    Reply

Trackbacks

  1. Nut Free Vegan Sweet Potato Casserole. - The Pretty Bee says:
    November 20, 2016 at 8:19 pm

    […] We are having turkey, mashed potatoes and gravy, creamed spinach, this sweet potato casserole, wild rice and sweet potato stuffing, my mom’s sage stuffing, biscuits and flavored butter, and vegan apple pie with cider caramel […]

    Reply
  2. Crunchy Green Salad with Tangy Dressing. - The Pretty Bee says:
    November 8, 2016 at 11:42 am

    […] around a table filled with rich, comforting dishes. Sweet potato casserole, corn casserole, wild rice stuffing…so many delicious things to […]

    Reply
  3. Delicious Recipes For Your Thanksgiving Feast | Dallas Socials says:
    November 6, 2016 at 1:22 pm

    […] pumpkin pie, so it does have a bit of a tangy taste to it and isn’t really all that sweet. 12. Wild Rice Sweet Potato Stuffing  – A wonderfully flavorful wild rice stuffing with sweet potatoes and mushrooms. Vegan and […]

    Reply
  4. 30 Recipes For A Gluten-Free Thanksgiving - A Dash of Megnut says:
    November 22, 2015 at 10:41 pm

    […] Wild Rice Sweet Potato Stuffing | The Pretty Bee […]

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