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This Isn’t Your Grandma’s Thanksgiving Day Stuffing Recipe
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Thanksgiving is all about traditions—the roasted turkey, the family gatherings, and, of course, the stuffing. But let’s be honest: while Grandma’s stuffing recipe holds a special place in our hearts, sometimes we crave something a bit more exciting, something that adds a new twist to the table. If you’re nodding in agreement, you’ve come to the right place! This Thanksgiving Day Stuffing recipe is a far cry from the mushy bread cubes of yore. Instead, we’re reaching for vibrant CA GROWN produce to create a dish that’s bursting with flavor, color, and texture. Ready to shake things up this holiday season? Let’s dive into this deliciously unexpected stuffing experience.
A Modern Twist on Tradition
When you think of stuffing, what comes to mind? Stale bread, maybe some celery, and an overwhelming amount of sage? It’s time to rethink that picture. This Thanksgiving Day Stuffing recipe takes everything you thought you knew about stuffing and turns it on its head—in the best possible way. It is packed with fresh, vibrant flavors that will give your taste buds a reason to celebrate. It’s also a fantastic vegetarian option. Yes, you heard that right! This stuffing is entirely meat-free – a perfect choice for those looking to add some plant-based goodness to their holiday feast. Whether you’re a vegetarian yourself or simply looking to offer a hearty, satisfying dish for everyone at the table, this recipe has got you covered.
Why CA GROWN Ingredients Make All the Difference
One secret to the success of this recipe lies in the quality of its ingredients. California is known for bountiful harvests, offering some of the freshest, most flavorful ingredients you can find. From the hearty wild rice to the crisp Brussels sprouts and sweet honeynut squash, every bite of this stuffing celebrates the bounty of produce that grows in California.
The Star Ingredients in This Thanksgiving Day Stuffing Recipe
Let’s take a closer look at what makes this stuffing so special:
- Wild Rice: The base of this stuffing isn’t bread—it’s wild rice! Nutty, chewy, and packed with nutrients, wild rice adds a delightful texture and flavor that’s miles away from the usual soggy bread stuffing.
- Brussels Sprouts: Shaved Brussels sprouts bring a subtle bitterness and a satisfying crunch. Roasted to perfection, they’re a far cry from the boiled sprouts you might remember from childhood.
- Honeynut Squash: This sweet, nutty squash is the perfect complement to the earthy wild rice and the tangy dressing. The bright orange color adds a festive touch, too!
- Mushrooms: Earthy and savory, mushrooms add a rich umami flavor that deepens the overall taste of the stuffing.
- Walnuts: Toasted and chopped, walnuts provide a crunchy contrast and a dose of healthy fats, making this dish as nutritious as it is delicious.
- Red Onion and Garlic: These aromatics lay the foundation for flavor, adding just the right amount of sharpness and depth.
- Herbs (Sage, Thyme, and Rosemary): Freshly minced herbs bring all the classic Thanksgiving flavors you love, but in a way that feels fresh and modern.
- Pomegranate Arils: As a final flourish, these little gems add a pop of color and a burst of tartness that makes every bite exciting.
How to Make Your Thanksgiving Day Stuffing Recipe Stand Out
Now that you’re familiar with the ingredients, let’s discuss how to combine them in a way that will have your guests asking for seconds (and maybe even thirds!).
Cook the Wild Rice: Start by cooking your wild rice in vegetable stock. This step is crucial—it infuses the rice with flavor, making it the perfect base for your stuffing.
Roast the Veggies: Toss your Brussels sprouts, honeynut squash, and mushrooms in olive oil, sprinkle with salt and pepper, and roast until they’re tender and slightly caramelized. This roasting process brings out their natural sweetness and adds depth to the dish.
Sauté the Onion and Garlic: Heat olive oil in a large pan and sauté the red onion, garlic, and herbs until soft and fragrant. The aroma alone will have your mouth watering!
Combine and Season: Mix the cooked wild rice with the other ingredients. Give it a good stir to make sure everything is well combined and seasoned to perfection.
Garnish with Pomegranate Arils: Before serving, sprinkle the stuffing with pomegranate arils. They add a beautiful contrast in color and a refreshing burst of flavor.
Why This Recipe is Perfect for Thanksgiving
There are plenty of reasons why this Thanksgiving Day Stuffing recipe should make its way to your holiday table. Here are just a few:
Vegetarian-Friendly: Whether you’re catering to vegetarians or simply looking to include more plant-based dishes in your holiday spread, this stuffing is a winner. It’s hearty enough to satisfy everyone, even the most dedicated meat-eaters.
Packed with Flavor: From the nutty wild rice to the tangy pomegranate arils, every bite of this stuffing is layered with flavor. The combination of roasted veggies, fresh herbs, and a touch of sweetness from the honey and orange juice creates a stuffing that’s anything but bland.
Unique and Modern: If you’re tired of the same old stuffing year after year, this recipe offers a refreshing change of pace. It’s a modern twist on a classic dish that will leave your guests impressed and eager for the recipe.
Tips for Making the Perfect Thanksgiving Day Stuffing Recipe
To make sure your stuffing turns out just right, keep these tips in mind:
Don’t Overcook the Wild Rice: You want the rice to be tender but still have a bit of a bite. Overcooking can result in mushy wild rice, which won’t hold up well in the stuffing.
Roast the Veggies Separately: Roasting the Brussels sprouts, honeynut squash, and mushrooms separately from the aromatics ensures they cook evenly and develop that nice caramelized flavor.
Taste as You Go: Be sure to taste the stuffing as you mix it together. This way, you can adjust the seasoning to your liking.
Make Ahead: This stuffing can be made ahead of time, which is a huge bonus on Thanksgiving Day. Simply reheat before serving, and you’re good to go!
This Isn’t Your Grandma’s Thanksgiving Day Stuffing recipe, and that’s precisely the point! By embracing fresh, in season, CA GROWN ingredients and taking a modern approach, you’re creating a dish that’s not only delicious but also memorable. Whether you’re serving it as a main event for your vegetarian guests or as a unique side dish, this stuffing is sure to steal the show.
Ready to groove to the classics? Check out this California Grown Spotify playlist:
Don’t forget to share your Thanksgiving Day Stuffing Recipe with us on social media using #CAGROWN. We’d love to see how you make this recipe your own!
Veggie Loaded Wild Rice Stuffing
Ingredients
- 1 ¼ cups wild rice
- 2 ½-3 cups vegetable stock
- 4 cups brussels sprouts shaved
- 3 cups honeynut squash peeled and diced
- 12 ounces mushrooms diced
- 1 cup walnuts toasted and roughly chopped
- ½ red onion diced
- 4 cloves garlic minced
- ⅓ cup red wine vinegar
- 1 orange zested and juiced
- 3 TBSP honey
- 1 ½ tsp sage minced
- 1 ½ tsp thyme minced
- 1 tsp rosemary minced
- ½ cup pomegranate arils for garnish
- ½ cup olive oil divided
- 1 TBSP salt divided
- ¾ tsp black pepper divided
Instructions
- In a medium saucepan, combine the wild rice and vegetable stock. Bring to a boil, then reduce the heat. Cover and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed. This step can be done ahead of time. If prepared in advance, rewarm the rice before combining with the other ingredients.
- Preheat your oven to 400°F (200°C).
- Spread the walnuts on a baking sheet and toast in the preheated oven for 4-6 minutes, or until fragrant and slightly browned. Remove from the oven, let cool, then roughly chop. Set aside.
- Toss the Brussels sprouts, honeynut squash, and mushrooms each in 2 TBSP olive oil, 1 tsp salt, and ¼ tsp black pepper. Spread them on separate parchment-lined baking sheets. Roast the vegetables for 12-14 minutes, or until the Brussels sprouts and mushrooms are crispy and browned at the edges and the honeynut squash is tender but not mushy.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for 2-4 minutes, or until it begins to turn translucent.
- Then, add the minced garlic, sage, thyme, and rosemary to the skillet and cook for 20-30 seconds, stirring constantly to avoid burning the garlic.
- Next, stir in the red wine vinegar, orange juice, orange zest, and honey. Turn off the heat and mix well.
- Add the cooked wild rice, roasted vegetables, and toasted walnuts to the skillet (or a large mixing bowl if needed). Toss everything together until fully incorporated.
- Taste and adjust seasoning with more salt or pepper if necessary. Garnish with pomegranate arils. Serve warm.
Notes
Nutrition
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