A wonderfully flavorful wild rice stuffing with sweet potatoes and mushrooms. Vegan and gluten free, and perfect for Thanksgiving!
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.
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.
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.
Sweet Potato Wild Rice Stuffing.
A tasty and healthy sweet potato wild rice stuffing recipe that is gluten free and vegan!
For the rice:
- 1/2 cup wild rice
- 1/2 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
- 1/2 teaspoon cumin
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Other stuffing ingredients:
- 8 ounces white button mushrooms sliced
- 1 cup frozen chopped spinach
- 1/2 teaspoon sea salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- Place the wild rice and brown rice in a large pot with 1 teaspoon olive oil and 1 3/4 cups water. Bring to a boil, then reduce heat to low and cover. Cook until tender, about 40 minutes.
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.
- Saute the mushrooms in a tablespoon of olive oil over low heat until tender, about 15 minutes. Drain off excess liquid.
- 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.
- 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!
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.
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.