19 Delicious Rice Stuffing Recipes for Turkey Perfect

Thanksgiving is just around the corner, and if you’re looking to spice up your turkey game, you’ve come to the right place! Our roundup of 19 Delicious Rice Stuffing Recipes for Turkey is packed with flavorful, easy-to-make options that will wow your guests. From classic herb-infused mixes to bold, international twists, these stuffings are sure to make your holiday meal unforgettable. Let’s dive in!

Savory Wild Rice and Mushroom Turkey Stuffing

Alright, let’s dive into the heart of comfort food with a dish that’s sure to steal the show at any dinner table. Savory wild rice and mushroom turkey stuffing is the unsung hero of holiday feasts, blending earthy flavors with a satisfying crunch that’ll have everyone asking for seconds.

Ingredients

• 1 cup wild rice (because life’s too short for bland rice)
• 2 cups chicken broth (homemade if you’re feeling fancy)
• 1/2 cup unsalted butter (the real MVP for richness)
• 1 large onion, diced (tears are optional)
• 2 celery stalks, chopped (for that essential crunch)
• 8 oz mushrooms, sliced (any type, but cremini are my go-to)
• 1 tbsp fresh thyme leaves (because dried herbs are so last year)
• 1 tsp salt (to make all the flavors pop)
• 1/2 tsp black pepper (for a little kick)
• 1 loaf day-old bread, cubed (stale bread is secretly the best)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. In a medium saucepan, combine wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the broth is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures perfect rice.
3. While the rice cooks, melt butter in a large skillet over medium heat. Add onion and celery, sautéing until soft, about 5 minutes. Tip: A pinch of salt here helps the veggies sweat out their flavors.
4. Add mushrooms and thyme to the skillet, cooking until the mushrooms are golden, about 8 minutes. Stir in salt and pepper.
5. In a large bowl, mix the cooked rice, sautéed veggies, and bread cubes until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before baking to allow the bread to soak up all the goodness.
6. Transfer the mixture to a greased baking dish, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the top is crispy.

Ready to serve? This stuffing is a texture dream—crispy on top, moist inside, with bursts of earthy mushrooms and nutty wild rice. Try serving it alongside your turkey or, for a twist, as a hearty base for a poached egg breakfast.

Classic Herb and Rice Stuffed Turkey

Gobble up the excitement because we’re diving into a dish that’s as stuffed with flavor as it is with tradition. This Classic Herb and Rice Stuffed Turkey is your ticket to a festive table that’ll have everyone talking—and not just because they’re asking for seconds.

Ingredients

• 1 whole turkey (12-14 lbs) – because size does matter when it comes to leftovers.
• 2 cups long-grain white rice – the unsung hero that soaks up all those delicious juices.
• 1/2 cup extra virgin olive oil – my go-to for that golden, crispy skin.
• 1/4 cup fresh parsley, chopped – for that pop of color and freshness.
• 2 tbsp fresh thyme leaves – because dried thyme is so last Thanksgiving.
• 1 tbsp fresh rosemary, minced – it’s like pine needles, but delicious.
• 1 large onion, diced – the more tears, the better the flavor, right?
• 4 cloves garlic, minced – vampire repellent optional.
• 1 tsp salt – because we’re not savages.
• 1/2 tsp black pepper – for a little kick in every bite.

Instructions

1. Preheat your oven to 325°F – no rushing perfection.
2. In a large bowl, mix the rice, olive oil, parsley, thyme, rosemary, onion, garlic, salt, and pepper until well combined. This is where the magic starts.
3. Carefully stuff the turkey cavity with the rice mixture – think of it as giving the turkey a flavorful hug from the inside.
4. Place the turkey on a rack in a roasting pan, breast side up. This isn’t a yoga class; we want even cooking.
5. Roast for about 3 to 3.5 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh. Patience is a virtue, especially here.
6. Let the turkey rest for 20 minutes before carving. This is the hardest part, but it’s worth it for juicy meat.

Unbelievable how the rice soaks up all the turkey’s juices, creating a side dish that’s as flavorful as the main event. Serve this beauty on a platter surrounded by roasted veggies for a feast that’s as visually stunning as it is delicious.

Cranberry and Rice Holiday Turkey Stuffing

Gobble up the joy of the holidays with this Cranberry and Rice Holiday Turkey Stuffing that’s bound to steal the show at your dinner table. It’s a merry mix of sweet, savory, and everything nice, wrapped up in a dish that’s as easy to make as it is to love.

Ingredients

• 2 cups long-grain white rice (because it’s fluffy and fabulous)
• 1 cup dried cranberries (for that pop of sweetness and color)
• 1/2 cup unsalted butter (extra virgin olive oil is my go-to, but butter wins here)
• 1 large onion, finely chopped (the sharper, the better for flavor)
• 2 celery stalks, diced (for that essential crunch)
• 3 cups chicken broth (homemade if you’ve got it, but no shame in store-bought)
• 1 tsp salt (just enough to make the flavors sing)
• 1/2 tsp black pepper (freshly ground, because we’re fancy like that)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. In a large skillet over medium heat, melt the butter. Tip: Keep an eye on it; butter has a tendency to go from golden to gone in seconds.
3. Add the chopped onion and diced celery to the skillet. Sauté until they’re soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent any charring drama.
4. Stir in the rice, cranberries, salt, and pepper, mixing well to coat everything in that buttery goodness.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek; letting the steam do its thing is key.
6. Transfer the mixture to a baking dish, cover with foil, and bake for 15 minutes to let the flavors meld beautifully.

This stuffing is a texture dream—fluffy rice with bursts of cranberry and a savory depth that’s downright addictive. Try serving it in a hollowed-out pumpkin for a festive twist that’ll have your guests snapping pics before they dig in.

Spicy Sausage and Rice Turkey Stuffing

Ready to spice up your Thanksgiving table with a dish that’s got more kick than a caffeinated kangaroo? Let’s dive into a stuffing that’s not just a side but the main event, blending spicy sausage, fluffy rice, and a symphony of flavors that’ll have your guests forgetting there’s even a turkey on the table.

Ingredients

• 1 lb spicy Italian sausage (because mild is just a suggestion, right?)
• 2 cups long-grain white rice (the fluffier, the better)
• 1 large onion, diced (tears are optional but likely)
• 3 cloves garlic, minced (more is always merrier)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1 tsp red pepper flakes (for those who like to live dangerously)
• 2 tbsp extra virgin olive oil (my liquid gold)
• Salt to taste (but let’s be honest, you’re going to taste as you go)

Instructions

1. Heat olive oil in a large skillet over medium heat until it shimmers like a disco ball.
2. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until it’s browned and begging to be eaten, about 5-7 minutes.
3. Toss in the diced onion and minced garlic, sautéing until the onion turns translucent and the garlic smells like heaven, roughly 3 minutes.
4. Stir in the rice, coating it in all that spicy, oily goodness, and let it toast for a minute—just until it starts to whisper secrets of crispiness.
5. Pour in the chicken broth and sprinkle the red pepper flakes like you’re seasoning the crowd at a rock concert.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and has absorbed all the liquid, about 18 minutes. Resist the urge to peek; patience is key.
7. Fluff the rice with a fork, taste for salt, and adjust if necessary. Remember, you’re the boss of your stuffing.

Let’s talk about the magic in your bowl: this stuffing is a textural dream with fluffy rice, juicy sausage bits, and a spicy kick that lingers like the best kind of gossip. Serve it stuffed in bell peppers for a colorful twist or alongside your turkey like the rebellious side dish it is.

Apple and Rice Stuffing for Turkey

Craving a twist on the classic turkey stuffing that’ll make your taste buds dance? Our Apple and Rice Stuffing is here to save your holiday dinner from the mundane, blending sweet, savory, and a hint of crunch in every bite.

Ingredients

• 2 cups long-grain white rice (because it’s fluffy and fabulous)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re sane)
• 2 large apples, diced (go for Honeycrisp for that perfect sweet-tart balance)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 1 large onion, finely chopped (tears are optional but likely)
• 2 celery stalks, diced (for that essential crunch)
• 1 tbsp fresh sage, chopped (dried works in a pinch, but fresh is chef’s kiss)
• 1 tsp salt (to make everything pop)
• 1/2 tsp black pepper (for a little kick)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. In a large saucepan, melt the butter over medium heat. Tip: Keep an eye on it; butter has a sneaky way of going from melted to burnt.
3. Add the onion and celery, sautéing until they’re soft and translucent, about 5 minutes. This is where the flavor starts building, so don’t rush it.
4. Stir in the diced apples and sage, cooking for another 3 minutes until the apples start to soften. Tip: The aroma at this stage is unreal—take a moment to enjoy it.
5. Add the rice, salt, and pepper, stirring to coat the rice in all that buttery, herby goodness.
6. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; letting the steam do its thing is key to perfect rice.
7. Once the rice is cooked and the liquid is absorbed, fluff it with a fork and it’s ready to stuff your turkey or serve as a side.

Now, this stuffing isn’t just a sidekick; it’s the star with its fluffy rice, tender apples, and a melody of flavors that’ll have everyone asking for seconds. Serve it piled high in a festive bowl or alongside your golden-brown turkey for a meal that’s anything but ordinary.

Cheesy Bacon and Rice Turkey Stuffing

Ready to take your taste buds on a joyride? This Cheesy Bacon and Rice Turkey Stuffing is like a cozy blanket for your soul, packed with flavors that hug you from the inside out. Perfect for when you want to impress at the dinner table without spending all day in the kitchen.

Ingredients

• 1 cup uncooked white rice (because basmati is too fancy for this comfort food)
• 4 strips thick-cut bacon, chopped (go for the good stuff—your arteries will thank you later)
• 1 lb ground turkey (the leaner, the meaner)
• 1 cup shredded cheddar cheese (sharp cheddar makes the flavor pop)
• 1/2 cup chicken broth (homemade if you’re showing off)
• 2 tbsp unsalted butter (because salted is just rude)
• 1 tsp garlic powder (for that ‘I know what I’m doing’ vibe)
• 1/2 tsp black pepper (freshly ground, unless you’re in a hurry)

Instructions

1. Preheat your oven to 375°F—because we’re not savages cooking at random temperatures.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Drain on paper towels but leave that glorious fat in the pan.
3. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until no longer pink, about 6 minutes. Tip: Don’t stir too much; let it get a little crispy for texture.
4. Stir in the uncooked rice, garlic powder, and black pepper, cooking for 2 minutes to toast the rice slightly. This step is your flavor foundation—don’t skip it.
5. Pour in the chicken broth, bring to a simmer, then reduce heat to low, cover, and cook for 18 minutes. Tip: No peeking! Let the steam do its magic.
6. Remove from heat, stir in the cooked bacon and cheddar cheese until the cheese is melted and everything is beautifully combined.
7. Transfer the mixture to a baking dish, dot with butter, and bake uncovered for 10 minutes to get that golden, bubbly top.

Dig into this stuffing and discover a world where creamy meets crunchy, and every bite is a little celebration. Serve it straight from the oven with a side of ‘how did you make this?’ for maximum effect.

Garlic Butter Rice and Herb Turkey Stuffing

Let’s be real, folks—nothing says ‘I love carbs’ quite like diving face-first into a plate of Garlic Butter Rice and Herb Turkey Stuffing. This dish is the culinary equivalent of a warm hug, with a side of ‘why didn’t I make more?’

Ingredients

• 1 cup long-grain white rice (because life’s too short for mediocre rice)
• 2 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
• 4 tbsp unsalted butter (salted is a crime here, trust me)
• 3 cloves garlic, minced (or more, we don’t judge)
• 1 lb ground turkey (the leaner, the meaner)
• 1/2 cup diced onions (tears are optional)
• 1/2 cup diced celery (for that crunch we all crave)
• 1 tbsp fresh sage, chopped (dried sage is a sad substitute)
• 1 tbsp fresh thyme, chopped (because freshness is key)
• Salt and pepper to taste (but really, taste as you go)

Instructions

1. In a medium saucepan, melt 2 tbsp butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds—no one likes burnt garlic.
2. Stir in the rice, coating it in the garlic butter, then pour in the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Resist the urge to peek; let the rice do its thing.
3. While the rice cooks, heat the remaining 2 tbsp butter in a large skillet over medium heat. Add the onions and celery, sautéing until soft, about 5 minutes. Tip: If the veggies start to brown too quickly, lower the heat.
4. Add the ground turkey to the skillet, breaking it up with a spoon, and cook until no pink remains, about 7 minutes. Season with salt and pepper halfway through—this is your flavor foundation.
5. Stir in the sage and thyme, cooking for another minute until the herbs are fragrant. Tip: Fresh herbs make all the difference here, so don’t skimp.
6. Fluff the cooked rice with a fork, then gently fold it into the turkey mixture until well combined. Tip: For extra flavor, let the mixture sit covered for 5 minutes off the heat before serving.

What you’ve got here is a dish that’s fluffy, flavorful, and downright irresistible. Serve it alongside your favorite roasted veggies or, let’s be honest, straight from the skillet with a big spoon.

Pecan and Rice Stuffed Turkey with Sage

Picture this: a turkey so stuffed with pecan and rice goodness, it’s practically strutting around the kitchen with pride. This dish is the Thanksgiving showstopper you didn’t know you needed, blending savory, nutty, and herby flavors in every bite.

Ingredients

• 1 whole turkey (because size matters, go for a 12-14 pounder for optimal stuffing space)
• 2 cups cooked rice (I’m team jasmine for its fragrant flair, but any will do)
• 1 cup chopped pecans (toasted, because we’re not savages)
• 1/4 cup fresh sage, finely chopped (none of that dried stuff, we’re fancy here)
• 1/2 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp salt (Diamond Crystal, because we’re precise)
• 1/2 tsp black pepper (freshly ground, unless you’re into disappointment)

Instructions

1. Preheat your oven to 325°F—no rushing perfection.
2. In a large bowl, mix the cooked rice, chopped pecans, sage, melted butter, salt, and pepper. This is where the magic starts.
3. Carefully stuff the turkey cavity with the pecan and rice mixture. Pro tip: Don’t pack it too tight; the rice needs room to party.
4. Place the turkey in a roasting pan, breast side up, because presentation is key.
5. Roast for about 3 hours, or until the internal temperature hits 165°F. Use a meat thermometer—guessing games are for casinos.
6. Let the turkey rest for 20 minutes before carving. This isn’t a suggestion; it’s a commandment.

Delight in the crispy skin giving way to the moist, flavorful meat, with the stuffing adding a nutty crunch. Serve it with a side of bragging rights for pulling off such a culinary masterpiece.

Jalapeno and Cheddar Rice Turkey Stuffing

Spice up your Thanksgiving table with a stuffing that’s got more kick than a caffeinated kangaroo! This Jalapeno and Cheddar Rice Turkey Stuffing is the rebellious cousin of the traditional dish, bringing heat, cheese, and a whole lot of personality to the party.

Ingredients

• 2 cups cooked white rice (leftover rice works wonders here, giving it that perfect texture)
• 1 cup shredded sharp cheddar cheese (because mild cheddar is just a sad, melted whisper)
• 2 jalapenos, finely diced (seeds in if you dare, out if you’re a mere mortal)
• 1/2 cup chicken broth (homemade if you’re fancy, boxed if you’re human)
• 1/4 cup unsalted butter (salted is fine, but then we can’t be friends)
• 1 tsp garlic powder (fresh garlic is great, but we’re keeping it simple today)
• 1/2 tsp salt (because we’re not animals)
• 1/4 tsp black pepper (freshly ground if you’ve got it, pre-ground if you’re in a hurry)

Instructions

1. Preheat your oven to 350°F because we’re about to turn up the heat, literally and figuratively.
2. In a large skillet, melt the butter over medium heat until it’s just beginning to bubble, like a witch’s cauldron but tastier.
3. Add the diced jalapenos to the skillet and sauté for about 2 minutes, until they’re as soft as your heart after watching a puppy video.
4. Stir in the cooked rice, ensuring every grain gets coated in that buttery, jalapeno-infused goodness.
5. Pour in the chicken broth, garlic powder, salt, and black pepper, mixing everything together like you’re the DJ of flavor town.
6. Remove the skillet from heat and fold in the shredded cheddar cheese until it’s melted and gooey, creating a cheesy masterpiece.
7. Transfer the mixture to a greased baking dish and bake for 20 minutes, or until the top is golden and crispy, like the perfect tan.
8. Let it sit for 5 minutes before serving, because patience is a virtue, especially when cheese is involved.

This stuffing is a textural dream—crispy on top, soft and cheesy inside, with little bursts of heat from the jalapenos. Serve it alongside your turkey, or heck, eat it straight from the dish with a spoon when no one’s looking. We won’t judge.

Sweet Potato and Rice Turkey Stuffing

Zesty and zingy, this Sweet Potato and Rice Turkey Stuffing is the unsung hero of your holiday table, blending the earthy sweetness of sweet potatoes with the comforting chew of rice, all hugged by savory turkey goodness. It’s like a Thanksgiving hug in a dish, and who doesn’t love a good hug?

Ingredients

• 2 cups diced sweet potatoes (because bigger chunks mean more fun in every bite)
• 1 cup long-grain rice (the kind that doesn’t stick together, because we’re not making glue)
• 1 lb ground turkey (the leaner, the meaner, but hey, your call)
• 1/2 cup diced onions (they’re the introverts of the dish, but they bring all the flavor)
• 2 tbsp extra virgin olive oil (my kitchen’s liquid gold)
• 1 tsp salt (just enough to make the flavors pop, not to start a salt mine)
• 1/2 tsp black pepper (for that gentle kick that says ‘hello’)
• 2 cups chicken broth (homemade if you’re fancy, store-bought if you’re human)

Instructions

1. Preheat your oven to 375°F because good things come to those who preheat.
2. In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they’re just shy of translucent, about 3 minutes. Tip: If they start to brown, your heat’s too high, cowboy.
3. Add the ground turkey to the skillet, breaking it apart like you’re solving a puzzle. Cook until no pink remains, about 5 minutes. Tip: This is your chance to channel your inner chef with that spatula.
4. Toss in the sweet potatoes, rice, salt, and pepper. Stir like you mean it, then pour in the chicken broth. Tip: The broth should just cover the ingredients; if it’s swimming, you’ve gone overboard.
5. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 20 minutes, or until the rice is tender and the sweet potatoes are fork-friendly.
6. Transfer the mixture to a baking dish and bake uncovered for 15 minutes to get that slightly crispy top that everyone fights over.

Rich in texture and bursting with flavors, this stuffing is a standalone star or the perfect sidekick to your turkey. Serve it in a hollowed-out sweet potato for a presentation that’ll have your guests snapping pics before they dig in.

Orange Zest and Rice Turkey Stuffing

Picture this: a Thanksgiving table where the turkey is the star, but the stuffing? Oh, it’s the scene-stealer with a citrusy twist that’ll have your guests begging for the recipe. This Orange Zest and Rice Turkey Stuffing is not your grandma’s stuffing—unless your grandma was a bold flavor rebel, in which case, lucky you!

Ingredients

• 2 cups long-grain white rice (because life’s too short for mediocre rice)
• 4 cups chicken broth (homemade if you’re fancy, boxed if you’re sane)
• 1 large onion, diced (tears are optional but likely)
• 3 cloves garlic, minced (more if you’re fighting off vampires)
• 1/2 cup unsalted butter (salted works in a pinch, but let’s not pinch)
• 1 tbsp orange zest (channel your inner citrus ninja)
• 1 tsp salt (because we’re not animals)
• 1/2 tsp black pepper (freshly ground, unless you’re in a time crunch)
• 1/2 cup chopped parsley (for that pop of color and freshness)

Instructions

1. Preheat your oven to 350°F because we’re about to get toasty.
2. In a large saucepan, melt the butter over medium heat. Watch it like a hawk—no one likes burnt butter drama.
3. Add the diced onion and minced garlic to the pan. Sauté until they’re softer than your favorite pillow, about 5 minutes.
4. Stir in the rice, making sure each grain gets a buttery hug. Toast for 2 minutes—this is the secret to fluffy, not clumpy, rice.
5. Pour in the chicken broth, then add the orange zest, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. No peeking—steam is precious.
6. Remove from heat and let it sit, covered, for 5 minutes. This is the rice’s beauty rest.
7. Fluff the rice with a fork, then fold in the chopped parsley. It’s like confetti for your stuffing.
8. Transfer to a baking dish and bake uncovered for 20 minutes, or until the top is golden and slightly crispy.

Yield: This stuffing is a texture dream—crispy on top, fluffy in the middle, with bursts of citrusy brightness. Serve it inside the turkey for tradition, or bake it separately for those who like their stuffing with a side of rebellion.

Maple Glazed Rice and Nut Turkey Stuffing

Who knew that the secret to winning Thanksgiving wasn’t in the turkey itself, but in what you stuff inside it? This Maple Glazed Rice and Nut Turkey Stuffing is like the hidden treasure of the holiday table—unassuming at first glance, but absolutely unforgettable once you take that first bite.

Ingredients

• 2 cups long-grain white rice (because it’s fluffy and forgiving, just like your favorite sweater)
• 1/2 cup pure maple syrup (the real deal, none of that pancake imposter stuff)
• 1 cup chopped pecans (for that crunch that says ‘I mean business’)
• 4 tbsp unsalted butter (because everything’s better with butter, right?)
• 1 large onion, diced (it’s the unsung hero of flavor town)
• 2 celery stalks, diced (for that fresh crunch that keeps things interesting)
• 1 tsp salt (to make all those flavors pop)
• 1/2 tsp black pepper (a little kick to keep you on your toes)
• 2 cups chicken broth (the liquid gold that brings it all together)

Instructions

1. Preheat your oven to 350°F—because good things come to those who preheat.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to bubble, like a mini butter hot tub.
3. Add the diced onion and celery to the skillet, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent any veggie drama (aka burning).
4. Stir in the rice, pecans, salt, and pepper, coating everything in that buttery goodness for about 2 minutes. Tip: This toasts the rice slightly, giving it a nuttier flavor.
5. Pour in the chicken broth and maple syrup, bringing the mixture to a gentle boil. Then, reduce the heat to low, cover, and let it simmer for 20 minutes. Tip: Resist the urge to peek—steam is your friend here.
6. After 20 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes. This lets the rice absorb any remaining liquid and become perfectly fluffy.
7. Fluff the stuffing with a fork, then transfer it to a serving dish. Serve warm and watch as it steals the show.

Zesty, sweet, and with just the right amount of crunch, this stuffing is a game-changer. Serve it in hollowed-out mini pumpkins for an autumnal twist that’ll have your guests talking long after the plates are cleared.

Rosemary and Thyme Rice Turkey Stuffing

Tantalizingly aromatic and bursting with herby goodness, this Rosemary and Thyme Rice Turkey Stuffing is the unsung hero of your holiday table. It’s like a cozy blanket for your turkey, but way more delicious and less likely to be stolen by the dog.

Ingredients

– 2 cups long-grain white rice (because we’re fancy but not too fancy)
– 4 cups chicken broth (homemade if you’re showing off, store-bought if you’re human)
– 1/2 cup unsalted butter (because salted is a crime in this context)
– 1 large onion, diced (tears are optional but likely)
– 2 celery stalks, diced (for that essential crunch)
– 2 tbsp fresh rosemary, finely chopped (dried in a pinch, but fresh is chef’s kiss)
– 1 tbsp fresh thyme leaves (because we’re herbivores here)
– Salt and pepper to taste (but let’s be honest, you’ll taste and adjust anyway)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re not savages; we cook with precision.
2. In a large saucepan, melt the butter over medium heat until it’s just beginning to foam (this is where the magic starts).
3. Add the diced onion and celery, sautéing until they’re softer than your resolve to diet during the holidays, about 5 minutes.
4. Stir in the rice, coating it in the buttery goodness, and toast lightly for 2 minutes (this step is non-negotiable for flavor town).
5. Pour in the chicken broth, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 18 minutes (set a timer unless you trust your internal clock, which I don’t).
6. Remove from heat, fluff the rice with a fork (gentle strokes, we’re not whipping cream), then fold in the rosemary and thyme.
7. Season with salt and pepper, then transfer to a baking dish. Cover and bake for 20 minutes (because everything’s better with a little oven time).
8. Uncover and bake for an additional 10 minutes to get those edges slightly crispy (the best part, fight me).
Now, let’s talk texture: fluffy, herby, with just the right amount of bite from the celery. Serve it stuffed in your turkey, or heck, eat it straight from the dish with a spoon—no judgment here. Notoriously good, this stuffing might just steal the show from the turkey itself.

Curried Rice and Raisin Turkey Stuffing

Feeling adventurous in the kitchen? Let’s jazz up your turkey stuffing game with a twist that’ll have your taste buds dancing—curried rice and raisin turkey stuffing, because why should the turkey have all the fun?

Ingredients

• 2 cups long-grain white rice (because it’s fluffy and fabulous)
• 1 tbsp curry powder (the secret spice hero)
• 1/2 cup raisins (for that sweet surprise)
• 4 cups chicken broth (homemade or store-bought, no judgment here)
• 1/2 cup unsalted butter (because everything’s better with butter)
• 1 large onion, diced (the more, the merrier)
• 2 cloves garlic, minced (tiny but mighty)
• Salt to taste (but let’s be honest, you’ll taste as you go)

Instructions

1. Preheat your oven to 350°F (175°C), because it’s showtime for that stuffing.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until they’re just shy of golden—about 5 minutes. Tip: Don’t let the garlic burn, or it’ll throw a bitter tantrum.
3. Stir in the curry powder and let it toast for about 30 seconds. This wakes up the flavors, like a spice alarm clock.
4. Add the rice, stirring to coat each grain in that buttery, curry goodness. Pour in the chicken broth and bring the mixture to a boil. Tip: Keep an eye on it; rice has a knack for boiling over when you’re not looking.
5. Reduce the heat to low, cover, and let it simmer for 18 minutes. No peeking—steam is the rice’s best friend.
6. Remove from heat, fluff the rice with a fork, and fold in the raisins. Let it sit covered for 5 minutes. Tip: The raisins plump up like tiny flavor balloons.
7. Transfer the mixture to a baking dish, cover with foil, and bake for 20 minutes. Then, uncover and bake for another 10 minutes to get that slightly crispy top.

Serve this curried delight alongside your turkey, or heck, make it the star of the show. The raisins add a pop of sweetness against the savory, spiced rice, creating a texture that’s both comforting and exciting. Who knew stuffing could have such personality?

Balsamic Glazed Rice and Vegetable Turkey Stuffing

Kick off your culinary adventure with this balsamic glazed rice and vegetable turkey stuffing that’s bound to steal the show at any dinner table. It’s the perfect blend of savory, sweet, and a little bit of sass, just like your favorite aunt’s Thanksgiving stories.

Ingredients

• 2 cups long-grain white rice (because life’s too short for mediocre rice)
• 1/4 cup extra virgin olive oil (my kitchen MVP)
• 1 large onion, diced (the more tears, the better the flavor, right?)
• 2 carrots, diced (for that pop of color and crunch)
• 2 celery stalks, diced (the unsung hero of flavor)
• 3 cloves garlic, minced (measure with your heart)
• 1/2 cup balsamic vinegar (the secret weapon)
• 2 tbsp honey (for that sweet, sweet balance)
• 1 tsp salt (because seasoning is key)
• 1/2 tsp black pepper (a little kick never hurt anybody)
• 4 cups turkey or chicken broth (homemade if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get baking.
2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until they’re softer than your favorite sweater, about 5 minutes.
3. Toss in the garlic and cook for another minute, just until it’s fragrant enough to make your neighbors jealous.
4. Stir in the rice, making sure it’s well-coated with the oil and veggies. Toast it lightly for about 2 minutes for that nutty flavor.
5. Pour in the balsamic vinegar and honey, stirring constantly until the mixture thickens slightly, about 3 minutes. This is where the magic happens.
6. Add the broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Tip: Resist the urge to peek; let the steam do its thing.
7. Transfer the mixture to a baking dish and bake uncovered for 10 minutes to get those edges slightly crispy. Tip: This step is optional but highly recommended for texture lovers.
8. Let it stand for 5 minutes before serving. This patience-testing step ensures everything sets perfectly.

Dive into this dish where the balsamic glaze adds a tangy sweetness that plays beautifully with the savory rice and veggies. Serve it stuffed in a turkey, alongside your main, or heck, straight out of the dish—no judgment here.

Coconut Rice and Pineapple Turkey Stuffing

Hold onto your hats, folks, because we’re about to dive into a dish that’s as tropical as a vacation in flip-flops—Coconut Rice and Pineapple Turkey Stuffing. This isn’t just any stuffing; it’s a flavor fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

• 2 cups jasmine rice (because its floral notes are like a love letter to coconut)
• 1 can (13.5 oz) coconut milk (go full-fat for that creamy dreaminess)
• 1 cup water (just plain ol’ H2O, but it’s the backbone of our rice)
• 1 cup diced pineapple (fresh is king, but canned will do in a pinch)
• 1/2 cup chopped pecans (for that crunch that says ‘hello!’)
• 1/4 cup chopped cilantro (if you’re team ‘no cilantro,’ parsley’s your pal)
• 2 tbsp coconut oil (it’s like butter’s tropical cousin)
• 1 tsp salt (because even paradise needs a little seasoning)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear—this is your first step to non-clumpy rice nirvana.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and let it cook for 18 minutes. No peeking—steam is rice’s best friend.
3. While the rice is cooking, heat the coconut oil in a skillet over medium heat. Add the diced pineapple and pecans, sautéing until the pineapple is slightly caramelized, about 5 minutes. This is where the magic starts.
4. Fluff the cooked rice with a fork, then gently fold in the pineapple-pecan mixture and chopped cilantro. The goal here is to keep it fluffy, not mushy.
5. Serve warm as a side or stuff it into your turkey for a show-stopping main. Either way, you’re winning.

This dish is a textural dream—creamy rice, juicy pineapple, and crunchy pecans all in one bite. Try serving it in hollowed-out pineapple halves for an Instagram-worthy presentation that screams ‘tropical getaway.’

Sun-Dried Tomato and Rice Turkey Stuffing

Ever find yourself staring into the abyss of your fridge, wondering how to jazz up that leftover rice and those sun-dried tomatoes that have been sitting there since who knows when? Well, buckle up, because we’re about to turn those sad little ingredients into the star of your next meal with this Sun-Dried Tomato and Rice Turkey Stuffing that’s so good, it’ll have your taste buds doing backflips.

Ingredients

• 2 cups cooked rice (leftover works great here, no judgment)
• 1 cup sun-dried tomatoes, chopped (the oil-packed ones are my jam for extra flavor)
• 1 lb ground turkey (because we’re fancy like that)
• 1 large onion, diced (yellow or white, your call)
• 2 cloves garlic, minced (more if you’re feeling rebellious)
• 1/2 cup chicken broth (low-sodium, unless you like living on the edge)
• 2 tbsp extra virgin olive oil (the good stuff)
• 1 tsp dried thyme (because fresh is great, but who has time?)
• Salt and pepper to taste (but seriously, taste it)

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers like a mirage in the desert.
2. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Crank the heat to medium-high and add the ground turkey, breaking it up with a spoon like you’re solving a mystery. Cook until no pink remains, about 8 minutes.
4. Toss in the sun-dried tomatoes and thyme, stirring like you’re mixing a potion. Let them get cozy for about 2 minutes.
5. Fold in the cooked rice and chicken broth, stirring until everything is combined like a perfect friendship. Let it simmer for 5 minutes to absorb all those flavors.
6. Season with salt and pepper, but taste first—unless you’re into surprises.

Zesty, vibrant, and packed with flavors that play well together, this stuffing is a game-changer. Serve it inside a roasted turkey, alongside your favorite protein, or heck, eat it straight from the skillet—we won’t tell.

Green Onion and Ginger Rice Turkey Stuffing

Dive into a flavor-packed journey with this Green Onion and Ginger Rice Turkey Stuffing that’ll make your taste buds dance faster than a turkey on Thanksgiving morning. It’s the perfect blend of zesty, savory, and a hint of sweetness that’ll have your guests begging for the recipe.

Ingredients

• 2 cups long-grain white rice (because fluffy is the goal, folks)
• 4 cups chicken broth (homemade if you’re fancy, store-bought if you’re sane)
• 1/2 cup unsalted butter (the more, the merrier, I always say)
• 1 cup finely chopped green onions (green parts only, unless you’re a rebel)
• 2 tbsp freshly grated ginger (bottled is a crime here)
• 1 tsp salt (sea salt if you’re feeling extra)
• 1/2 tsp black pepper (freshly ground, because we’re not savages)

Instructions

1. Rinse the rice under cold water until the water runs clear to avoid a sticky situation.
2. In a large pot, melt the butter over medium heat and sauté the green onions and ginger until fragrant, about 2 minutes. Tip: Don’t let the garlic burn unless you’re into that.
3. Add the rice to the pot and stir to coat each grain in buttery goodness, about 1 minute.
4. Pour in the chicken broth, salt, and pepper, then bring to a boil. Tip: Resist the urge to stir too much; let the rice do its thing.
5. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: No peeking! Steam is key to fluffy rice.
6. Remove from heat and let it sit, covered, for 5 minutes to steam further.
7. Fluff the rice with a fork before serving to show off its light and airy texture.

This stuffing is a game-changer with its vibrant flavors and fluffy texture. Try serving it inside a roasted turkey for the ultimate flavor infusion, or enjoy it as a standalone side that steals the show.

Pomegranate and Rice Turkey Stuffing with Walnuts

Craving something that screams holiday feast but with a twist? Let’s talk about a stuffing that’s bold, nutty, and just a tad fancy—thanks to pomegranate seeds that pop like little jewels in every bite.

Ingredients

• 1 cup long-grain rice (because we’re not savages, measure it!)
• 2 cups chicken broth (homemade if you’re showing off, boxed if you’re human)
• 1/2 cup pomegranate seeds (the more, the merrier—trust me)
• 1/2 cup chopped walnuts (toast ’em for extra drama)
• 1/4 cup extra virgin olive oil (my liquid gold)
• 1 small onion, diced (no one likes a chunky onion surprise)
• 2 cloves garlic, minced (because vampires)
• 1 tsp salt (sea salt if you’re feeling fancy)
• 1/2 tsp black pepper (freshly ground, please)
• 1 tbsp fresh thyme leaves (because dried herbs are so last year)

Instructions

1. Preheat your oven to 350°F—because we’re baking, not sunbathing.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
3. Tip: Don’t let the garlic brown unless you’re into bitter surprises.
4. Stir in the rice, salt, and pepper, toasting the rice until it’s slightly golden—about 2 minutes. This is where the flavor magic happens.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes. No peeking—steam is precious!
6. Tip: Fluff the rice with a fork after cooking to avoid a sticky situation.
7. Remove from heat and let it cool slightly. Then, gently fold in the pomegranate seeds, walnuts, and thyme. Mix like you’re tossing a salad, not kneading dough.
8. Transfer the mixture to a baking dish, cover with foil, and bake for 20 minutes. Then, uncover and bake for another 10 minutes to get those edges slightly crispy.
9. Tip: Let it sit for 5 minutes before serving—patience is a virtue, especially with hot food.

Now, not only does this stuffing bring a crunch from the walnuts and a burst of sweetness from the pomegranate, but it also pairs hilariously well with a side of ‘oohs’ and ‘aahs’ from your guests. Serve it alongside your turkey, or heck, eat it straight from the dish—no judgment here.

Conclusion

Savory and satisfying, these 19 rice stuffing recipes are sure to elevate your turkey to new heights! Whether you’re after classic flavors or something with a twist, there’s a dish here for every home cook. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos