Wild Rice Stuffing with Apples & Cherries

Servings 0
Prep Time


  • 3/4 cup raw wild rice
  • 3 14 oz cans Chicken Broth
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup Butter
  • 1 medium yellow onion diced small
  • 2 stalks celery diced small
  • 2-3 apples peeled, cored and diced
  • 1 cup dried cherries
  • 1/2 cup chopped walnuts
  • 1 tablespoon rubbed sage
  • 2 raw eggs
  • 1/2 16 oz bag Brownberry Traditional Stuffing Mix


  1. Place two cans of chicken broth, wild rice and thyme in a medium saucepan. Bring mixture to a boil; reduce heat to a simmer, cover and cook for 45 to 60 minutes or until rice is fully cooked.
  2. Once rice is finished, saute onion and celery in skillet with butter for about 5 minutes; add apples and cook for another 5 minutes. Remove from heat.
  3. Combine all ingredients, except eggs and stuffing mix; gently fold together. Slightly beat eggs and add to mixture. Gently fold stuffing mix in mixture.
  4. Place stuffing mixture into a buttered 13x9x2-inch baking dish; cover with foil and bake in a preheated 350 F. oven for 30 to 40 minutes, or until heated through. Serve.