22 Delicious Rice Stuffing Recipes for Turkey Perfect for Holidays

Feeling the holiday spirit yet? There’s nothing quite like the aroma of a perfectly roasted turkey, especially when it’s stuffed with one of these 22 delicious rice stuffing recipes. Whether you’re after a classic flavor or something with a twist, we’ve got you covered. Dive into our roundup and find the perfect match to make your holiday feast unforgettable. Let’s get stuffing!

Savory Wild Rice and Mushroom Stuffing for Turkey

Yield a comforting side that transforms your turkey dinner. Savory wild rice and mushroom stuffing brings earthy flavors and hearty texture to the table.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups chicken stock, homemade preferred
• 3 tbsp clarified butter
• 1 lb mixed wild mushrooms, roughly chopped
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh sage, finely chopped
• 1/2 cup dry white wine
• 1/2 cup flat-leaf parsley, chopped
• 1 pasture-raised egg, lightly beaten
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 350°F. Butter a 9×13-inch baking dish.
2. In a medium saucepan, combine wild rice and chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until rice is tender and liquid is absorbed.
3. While rice cooks, heat clarified butter in a large skillet over medium heat. Add mushrooms, onion, and celery, sautéing until softened and lightly browned, about 10 minutes.
4. Stir in garlic, thyme, and sage, cooking for 1 minute until fragrant. Deglaze with white wine, scraping up any browned bits, and cook until liquid is nearly evaporated.
5. Transfer cooked rice to a large bowl. Fold in mushroom mixture, parsley, and beaten egg. Season generously with salt and pepper.
6. Spoon stuffing into prepared baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until top is golden.
7. Tip: For extra crunch, sprinkle with toasted pecans before baking. Tip: Ensure all ingredients are cooled slightly before adding the egg to prevent scrambling. Tip: Leftovers make a superb base for a next-day grain bowl.

Velvety mushrooms and chewy wild rice create a satisfying contrast. Serve alongside roasted turkey or as a standalone vegetarian main with a drizzle of truffle oil.

Herbed Brown Rice and Sausage Turkey Stuffing

Just when you thought stuffing couldn’t get any better, this herbed brown rice and sausage turkey stuffing proves otherwise. Packed with flavor and texture, it’s a game-changer for any meal.

Ingredients

• 1 cup long-grain brown rice, rinsed
• 2 cups homemade chicken stock
• 1 lb Italian sausage, casing removed
• 1 large yellow onion, finely diced
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/2 cup unsalted butter, melted
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 350°F. Grease a 9×13 inch baking dish with butter.
2. In a medium saucepan, combine brown rice and chicken stock. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and liquid is absorbed.
4. While rice cooks, heat a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
5. Transfer sausage to a bowl, leaving fat in skillet. Add onion and celery to skillet; sauté until soft, about 5 minutes.
6. Stir in garlic, sage, and thyme; cook for 1 minute until fragrant.
7. Combine cooked rice, sausage, and vegetable mixture in a large bowl. Stir in melted butter, pepper, and salt.
8. Transfer mixture to prepared baking dish. Cover with foil and bake for 20 minutes.
9. Remove foil and bake for an additional 10 minutes, or until top is lightly golden.

Unbelievably moist and flavorful, this stuffing boasts a perfect balance of herbs and sausage. Serve it alongside roasted turkey or as a hearty standalone dish for a satisfying meal.

Cranberry and Almond Rice Stuffing for Turkey

Perfect for holiday feasts, this Cranberry and Almond Rice Stuffing combines tartness and crunch for a memorable side dish.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups homemade turkey stock
• 1/2 cup dried cranberries, unsweetened
• 1/2 cup slivered almonds, toasted
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 1 celery stalk, finely diced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. In a medium saucepan, bring turkey stock to a boil over high heat.
3. Add rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. In a large skillet, melt clarified butter over medium heat. Add onion and celery, sautéing until translucent, about 5 minutes.
6. Stir in thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
7. Combine sautéed vegetables, cooked rice, dried cranberries, and toasted almonds in a large mixing bowl. Tip: Toasting almonds enhances their nutty flavor.
8. Transfer mixture to a greased baking dish, cover with foil, and bake for 20 minutes.
9. Remove foil and bake for an additional 10 minutes until the top is lightly golden. Tip: For a crispier top, broil for the last 2 minutes.

Expect a delightful contrast of textures, from the fluffy rice to the crunchy almonds. Serve alongside roasted turkey or as a standalone vegetarian option.

Spicy Jalapeno and Cheese Rice Stuffing for Turkey

Kick off your holiday meal with a bold twist on traditional stuffing. This Spicy Jalapeno and Cheese Rice Stuffing brings heat and creaminess to your turkey, ensuring every bite is packed with flavor.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1/2 cup unsalted butter, clarified
• 1 large yellow onion, finely diced
• 3 jalapenos, seeds removed and finely diced
• 2 cups sharp cheddar cheese, grated
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring chicken stock to a boil over high heat.
3. Add rinsed rice to the boiling stock, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
4. While rice cooks, melt clarified butter in a large skillet over medium heat.
5. Add diced onion and jalapenos to the skillet, sautéing until translucent, about 5 minutes. Tip: For extra heat, include some jalapeno seeds.
6. Remove rice from heat and let stand, covered, for 5 minutes. Then fluff with a fork.
7. Combine cooked rice, sautéed vegetables, grated cheddar, salt, and pepper in a large mixing bowl. Stir until evenly mixed. Tip: For a smoother texture, fold in the cheese while the rice is still warm.
8. Transfer mixture to a greased baking dish, cover with foil, and bake for 20 minutes.
9. Remove foil and bake for an additional 10 minutes, or until the top is lightly golden.

The stuffing emerges with a creamy interior, thanks to the melted cheddar, and a slight crunch from the baked top. Serve it alongside your turkey, or for a creative twist, use it to stuff bell peppers before baking.

Apple and Walnut Rice Stuffing for Turkey

Apple and walnut rice stuffing brings a sweet crunch to your turkey, blending autumnal flavors seamlessly.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1/2 cup clarified butter
• 1 large yellow onion, finely diced
• 2 Granny Smith apples, cored and diced
• 1 cup walnuts, toasted and roughly chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. In a medium saucepan, bring chicken stock to a boil over high heat.
3. Add rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. In a large skillet, melt clarified butter over medium heat. Add diced onion and cook until translucent, about 5 minutes.
6. Add diced apples and cook for another 3 minutes, until slightly softened.
7. Stir in toasted walnuts, thyme, salt, and pepper. Cook for 1 minute to combine flavors.
8. Fold the apple-walnut mixture into the cooked rice until evenly distributed. Tip: For extra flavor, add a splash of apple cider vinegar.
9. Transfer stuffing to a baking dish, cover with foil, and bake for 20 minutes. Tip: For a crispy top, remove foil and bake for an additional 5 minutes.
10. Let rest for 5 minutes before serving.

Lightly textured with a balance of sweet and savory, this stuffing pairs wonderfully with roasted turkey. For a festive twist, serve in hollowed-out apples.

Garlic Butter Rice and Herb Stuffing for Turkey

Unlock the secret to a flavorful turkey with this garlic butter rice and herb stuffing. Perfectly balanced, it’s a crowd-pleaser that complements any holiday meal.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, low-sodium
• 4 tbsp unsalted butter, clarified
• 3 garlic cloves, minced
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, melt clarified butter over medium heat. Add minced garlic, sauté until fragrant, about 1 minute.
3. Add rinsed rice to the saucepan, stir to coat with butter and garlic. Toast rice for 2 minutes, stirring constantly.
4. Pour in chicken stock, bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even absorption.
5. Remove from heat, let stand covered for 5 minutes. Fluff rice with a fork.
6. In a large bowl, combine cooked rice, thyme, rosemary, parsley, sea salt, and black pepper. Mix gently to distribute herbs evenly. Tip: For a more aromatic stuffing, let the mixture sit for 10 minutes before serving.
7. Transfer stuffing to a baking dish, cover with foil, and bake for 20 minutes. Tip: For a crispy top, remove foil during the last 5 minutes of baking.

Aromatic and rich, this stuffing boasts a tender texture with a buttery garlic undertone. Serve it alongside your turkey or as a standalone dish for a vegetarian option.

Sun-Dried Tomato and Basil Rice Stuffing for Turkey

Unforgettable flavors come together in this dish, perfect for elevating your turkey. It’s a blend of aromatic herbs and rich sun-dried tomatoes, creating a stuffing that’s both vibrant and comforting.

Ingredients

• 2 cups long-grain white rice, rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup sun-dried tomatoes in oil, finely chopped
• 1/4 cup fresh basil leaves, chiffonade
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium heat. Add olive oil.
2. Sauté garlic until fragrant, about 30 seconds. Avoid browning to prevent bitterness.
3. Stir in sun-dried tomatoes. Cook for 1 minute to release their oils.
4. Add rinsed rice. Toast lightly for 2 minutes, stirring constantly for even cooking.
5. Pour in chicken stock. Season with salt and pepper.
6. Bring to a boil. Reduce heat to low. Cover and simmer for 18 minutes.
7. Remove from heat. Let stand covered for 5 minutes to absorb remaining liquid.
8. Fluff rice with a fork. Gently fold in basil just before serving.

Delightfully textured, the rice is fluffy with bursts of chewy tomatoes. The basil adds a fresh contrast, making it ideal for stuffing turkey or serving as a standalone side. For a twist, mix in toasted pine nuts for added crunch.

Maple Glazed Bacon and Rice Stuffing for Turkey

Craving a twist on traditional stuffing? This maple glazed bacon and rice stuffing combines savory and sweet for a memorable side dish.

Ingredients

• 1 cup long-grain white rice, rinsed
• 4 slices thick-cut bacon, diced
• 1/4 cup pure maple syrup
• 2 tbsp unsalted butter
• 1/2 cup finely diced yellow onion
• 1/2 cup finely diced celery
• 2 cups chicken stock, low-sodium
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium heat, cook diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate.
3. In the same skillet, melt butter over medium heat. Add onion and celery, sautéing until translucent, about 3 minutes.
4. Stir in rinsed rice, coating grains with butter and vegetables, for 1 minute.
5. Pour in chicken stock, maple syrup, salt, pepper, and thyme. Bring to a simmer.
6. Cover and transfer to the oven. Bake until rice is tender and liquid is absorbed, 25 minutes.
7. Remove from oven. Fold in crispy bacon pieces.
8. Let stand covered for 5 minutes before serving.

Zesty flavors of maple and thyme shine against the smoky bacon. The rice achieves a perfect al dente texture, ideal for stuffing turkey or serving as a standalone side. For a crunchier top, broil for the last 2 minutes of baking.

Caramelized Onion and Thyme Rice Stuffing for Turkey

Fragrant caramelized onions and earthy thyme transform this rice stuffing into a standout side. Perfect for turkey, it’s a dish that promises depth and comfort in every bite.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 2 large yellow onions, thinly sliced
• 3 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add thinly sliced onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes. Tip: Lower heat if onions are browning too quickly.
3. Stir in fresh thyme leaves, kosher salt, and freshly ground black pepper during the last 2 minutes of cooking.
4. Transfer caramelized onions to a bowl and set aside.
5. In the same skillet, add rinsed long-grain white rice and toast lightly for 2 minutes, stirring constantly.
6. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff rice with a fork and gently fold in caramelized onions. Tip: For extra flavor, let the stuffing sit covered for 10 minutes before serving to allow flavors to meld.

Crunchy caramelized onions contrast beautifully with the fluffy rice, offering a savory-sweet profile. Serve alongside roasted turkey or as a hearty base for grilled vegetables.

Pineapple and Ham Rice Stuffing for Turkey

Create a tropical twist on traditional stuffing with this pineapple and ham rice stuffing, perfect for elevating your turkey. Combining sweet, savory, and tangy flavors, it’s a standout side dish.

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 cup diced smoked ham, 1/4-inch pieces
• 1 cup fresh pineapple, small diced
• 1/2 cup unsalted butter, clarified
• 1/4 cup finely chopped shallots
• 2 cloves garlic, minced
• 3 cups turkey stock, heated to 180°F
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, melt 2 tbsp clarified butter. Add shallots and garlic, sauté until translucent, about 3 minutes.
3. Add diced ham and pineapple to the skillet. Cook until pineapple caramelizes slightly, about 5 minutes. Tip: Ensure even caramelization by stirring occasionally.
4. Stir in rinsed rice, coating grains with butter and juices. Cook for 2 minutes to lightly toast the rice.
5. Pour in heated turkey stock, season with salt, pepper, and thyme. Bring to a simmer, then reduce heat to low. Cover and cook until rice absorbs liquid, about 18 minutes. Tip: Avoid lifting the lid to ensure even cooking.
6. Transfer mixture to the prepared baking dish. Cover with foil and bake for 20 minutes. Tip: For a crispy top, remove foil during the last 5 minutes of baking.
7. Remove from oven and let stand for 5 minutes before serving.

Rich in texture, the stuffing boasts fluffy rice with pockets of juicy pineapple and savory ham. Serve alongside roasted turkey or as a unique base for a next-day hash.

Chestnut and Sage Rice Stuffing for Turkey

Kickstart your Thanksgiving with this Chestnut and Sage Rice Stuffing, a hearty side that complements your turkey perfectly.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups homemade turkey stock
• 1 cup roasted chestnuts, roughly chopped
• 1/2 cup unsalted butter, clarified
• 1/4 cup fresh sage leaves, finely chopped
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. In a large saucepan, melt clarified butter over medium heat.
3. Add diced onion and celery, sauté until translucent, about 5 minutes.
4. Stir in sage, cook for 1 minute until fragrant.
5. Add rinsed rice, toast lightly for 2 minutes, stirring constantly.
6. Pour in turkey stock, bring to a boil.
7. Reduce heat to low, cover, simmer for 18 minutes until rice is tender.
8. Remove from heat, let stand covered for 5 minutes.
9. Fluff rice with a fork, fold in chopped chestnuts, season with salt and pepper.
10. Transfer to a baking dish, cover with foil, bake for 20 minutes to meld flavors.

Perfectly textured with a nutty crunch from chestnuts and aromatic sage, this stuffing shines when served alongside roasted turkey or as a standalone vegetarian option.

Curried Rice and Raisin Stuffing for Turkey

Lusciously aromatic and subtly sweet, this curried rice and raisin stuffing transforms your turkey into a centerpiece of flavor.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1/2 cup golden raisins, plumped in warm water
• 1/4 cup clarified butter
• 1 large yellow onion, finely diced
• 2 tbsp curry powder, freshly toasted
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh cilantro, finely chopped

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat.
2. Add rinsed rice, reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
3. While rice cooks, heat clarified butter in a large skillet over medium heat until shimmering.
4. Add diced onion, sautéing for 5 minutes until translucent and lightly golden.
5. Stir in toasted curry powder, salt, and pepper, cooking for 1 minute until fragrant.
6. Drain plumped raisins, adding them to the skillet with the onion mixture.
7. Fluff cooked rice with a fork, then gently fold into the skillet mixture until evenly combined.
8. Remove from heat, stir in fresh cilantro, and let sit covered for 5 minutes to meld flavors.
9. Use warm to stuff turkey, or serve as a side dish at 165°F for food safety.

Unbelievably fragrant, the stuffing offers a perfect balance of savory and sweet with a hint of spice. Serve alongside roasted vegetables or inside a butter-basted turkey for a memorable meal.

Spinach and Feta Rice Stuffing for Turkey

Holiday meals demand standout sides, and this Spinach and Feta Rice Stuffing delivers with vibrant flavors and comforting textures. Perfect for stuffing turkey or serving as a hearty side, it’s a crowd-pleaser that balances richness and freshness effortlessly.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp clarified butter
• 10 oz fresh spinach, stems removed, roughly chopped
• 1 cup feta cheese, crumbled
• 1/2 cup pine nuts, toasted
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 350°F. In a medium saucepan, bring chicken stock to a boil over high heat.
2. Add rinsed rice to the boiling stock, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not stir the rice while cooking to prevent it from becoming sticky.
3. While rice cooks, heat clarified butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant. Tip: Ensure garlic does not brown to avoid bitterness.
5. Stir in chopped spinach, cooking just until wilted, about 2 minutes. Remove from heat.
6. Fluff cooked rice with a fork and transfer to a large mixing bowl. Gently fold in the spinach mixture, crumbled feta, toasted pine nuts, sea salt, black pepper, and nutmeg. Tip: Toasting pine nuts enhances their flavor; watch closely as they burn easily.
7. Use immediately to stuff turkey or transfer to a baking dish, cover, and bake at 350°F for 20 minutes if serving as a side.

Expect a stuffing that’s moist yet fluffy, with the tangy feta and earthy spinach complementing the nutty rice. Serve alongside roasted vegetables or atop a bed of arugula for a fresh contrast.

Orange Zest and Pecan Rice Stuffing for Turkey

Crafting a memorable side dish starts with this Orange Zest and Pecan Rice Stuffing, a vibrant twist on the classic that brings a burst of citrus and crunch to your holiday table.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups homemade turkey stock, simmering
• 1/2 cup unsalted butter, clarified
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh sage, finely chopped
• 1 cup pecans, toasted and roughly chopped
• Zest of 2 large oranges
• 1/2 cup fresh orange juice
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F.
2. In a large saucepan, melt clarified butter over medium heat. Add onion and celery, sautéing until translucent, about 5 minutes.
3. Stir in garlic, thyme, and sage, cooking until fragrant, 1 minute.
4. Add rinsed rice to the pan, stirring to coat with butter and herbs, 2 minutes.
5. Pour in simmering turkey stock, orange juice, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
6. Remove from heat. Let stand, covered, for 5 minutes. Fluff rice with a fork.
7. Fold in toasted pecans and orange zest until evenly distributed.
8. Transfer to a baking dish, cover with foil, and bake for 20 minutes to meld flavors.
9. Remove foil and bake an additional 5 minutes for a lightly crisp top.

Serve this stuffing alongside your main for a textural contrast of fluffy rice and crunchy pecans, with the orange zest offering a bright counterpoint to rich turkey flavors. Spoon into hollowed-out orange halves for an elegant presentation.

Rosemary and Lemon Rice Stuffing for Turkey

Lemon zest and fresh rosemary elevate this rice stuffing, making it a fragrant, flavorful companion to your holiday turkey. Perfect for stuffing or serving as a side, its bright flavors cut through richness.

Ingredients

– 2 cups long-grain white rice, rinsed – 4 cups chicken stock, homemade preferred – 1/2 cup clarified butter – 1 large yellow onion, finely diced – 3 garlic cloves, minced – 2 tbsp fresh rosemary, finely chopped – Zest of 2 lemons – 1 tsp kosher salt – 1/2 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. 2. In a large saucepan, melt clarified butter over medium heat. 3. Add diced onion, sauté until translucent, about 5 minutes. 4. Stir in minced garlic, cook for 1 minute until fragrant. 5. Add rinsed rice, stirring to coat each grain with butter, toast for 2 minutes. 6. Pour in chicken stock, bring to a boil. 7. Reduce heat to low, cover, simmer for 18 minutes until liquid is absorbed. 8. Remove from heat, let stand covered for 5 minutes. 9. Fluff rice with a fork, gently fold in rosemary, lemon zest, salt, and pepper. 10. Transfer to a baking dish, cover with foil, bake for 20 minutes to meld flavors. Tip: For a crisper top, remove foil last 5 minutes. Tip: Toast rice slightly longer for a nuttier flavor. Tip: Use a microplane for the finest lemon zest. Dense yet fluffy, this stuffing boasts a vibrant lemon aroma and earthy rosemary notes. Serve alongside roasted turkey or as a base for grilled vegetables.

Balsamic Fig and Goat Cheese Rice Stuffing for Turkey

Elevate your holiday table with this unique twist on traditional stuffing, blending sweet, tangy, and creamy flavors for a memorable side dish.

Ingredients

• 2 cups long-grain white rice, uncooked
• 4 cups chicken stock, homemade preferred
• 1/2 cup dried figs, finely chopped
• 1/4 cup balsamic vinegar
• 1/2 cup goat cheese, crumbled
• 2 tbsp clarified butter
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, bring chicken stock to a boil over high heat. Add rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While rice cooks, heat remaining clarified butter in a skillet over medium heat. Add shallot and garlic, sautéing until translucent, about 3 minutes.
4. Stir in dried figs and balsamic vinegar, cooking until vinegar is slightly reduced, about 2 minutes. Tip: The figs should plump slightly.
5. Fluff rice with a fork and transfer to a large bowl. Gently fold in fig mixture, goat cheese, thyme, salt, and pepper.
6. Spoon mixture into prepared baking dish. Cover with foil and bake for 20 minutes. Tip: For a crispier top, remove foil and bake an additional 5 minutes.
7. Remove from oven and let stand for 5 minutes before serving. Tip: This allows flavors to meld and stuffing to set.

Unforgettable in texture and taste, this stuffing pairs creamy goat cheese with the chewy sweetness of figs, all balanced by the acidity of balsamic. Serve alongside roasted turkey or as a standout dish on its own.

Coconut and Lime Rice Stuffing for Turkey

Absolutely perfect for elevating your holiday turkey, this Coconut and Lime Rice Stuffing blends tropical flavors with traditional comfort.

Ingredients

• 2 cups jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk
• 1 1/2 cups chicken stock, homemade preferred
• 2 tbsp clarified butter
• 1 large shallot, finely minced
• 2 cloves garlic, finely grated
• 1 lime, zested and juiced
• 1/2 cup unsweetened shredded coconut, toasted
• 1/4 cup cilantro, finely chopped
• 1 tsp kosher salt

Instructions

1. Preheat oven to 350°F.
2. In a medium saucepan over medium heat, melt clarified butter. Add shallot and garlic, sauté until translucent, about 3 minutes.
3. Add rinsed jasmine rice to the saucepan, stir to coat with butter, and toast for 2 minutes.
4. Pour in coconut milk and chicken stock, bring to a simmer. Stir in lime zest, juice, and kosher salt.
5. Cover and transfer to the oven. Bake for 25 minutes, or until liquid is absorbed and rice is tender.
6. Remove from oven, fluff rice with a fork. Fold in toasted shredded coconut and chopped cilantro.
7. Let sit covered for 5 minutes before serving to allow flavors to meld.

Offer this stuffing as a bold alternative to traditional versions. The rice is creamy with a bright lime finish, while toasted coconut adds crunch. For a stunning presentation, serve directly in a hollowed-out coconut shell.

Smoked Gouda and Chive Rice Stuffing for Turkey

Versatile and rich, this stuffing combines smoky Gouda with fresh chives for a bold flavor profile that elevates any turkey.

Ingredients

• 2 cups long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 cup smoked Gouda cheese, finely grated
• 1/4 cup unsalted butter, clarified
• 1/2 cup fresh chives, finely chopped
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, bring chicken stock to a boil over high heat.
3. Add rinsed rice to the boiling stock, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not stir to prevent mushy rice.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff rice with a fork, then gently fold in smoked Gouda, clarified butter, and chives. Tip: Fold gently to keep rice grains intact.
6. Season with sea salt and black pepper, mixing lightly to combine.
7. Transfer mixture to a greased baking dish, cover with foil, and bake for 20 minutes. Tip: Covering prevents drying out.
8. Remove foil and bake for an additional 10 minutes until top is lightly golden.

Perfectly textured, the stuffing is creamy with a slight chew from the rice. Serve alongside roasted turkey or as a standalone dish with a crisp green salad.

Pomegranate and Pistachio Rice Stuffing for Turkey

Fragrant and festive, this stuffing combines sweet pomegranate seeds with crunchy pistachios for a unique twist on a classic. Perfect for holiday tables or special occasions, it’s a dish that promises to impress.

Ingredients

• 2 cups basmati rice, rinsed until water runs clear
• 1/2 cup unsalted pistachios, roughly chopped
• 1/2 cup pomegranate seeds
• 3 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 3 cups chicken stock, heated to 180°F
• Salt, to precise measurement (1 tsp)

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, ground cumin, and ground cinnamon, cook for 1 minute until fragrant.
4. Add rinsed basmati rice to the skillet, stir to coat with butter and spices, toast for 2 minutes.
5. Pour in heated chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
6. Remove from heat, let stand covered for 5 minutes to allow rice to steam.
7. Fluff rice with a fork, gently fold in roughly chopped pistachios and pomegranate seeds.
8. Season with precisely measured salt, mix lightly to combine.

Mouthwatering and vibrant, this stuffing offers a delightful crunch from pistachios and bursts of sweetness from pomegranate seeds. Serve it alongside your main dish or as a standalone vegetarian option for a colorful plate.

Dried Cherry and Rosemary Rice Stuffing for Turkey

Perfect for elevating your holiday turkey, this stuffing combines tart dried cherries with aromatic rosemary for a memorable side dish.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1/2 cup dried cherries, roughly chopped
• 2 tbsp clarified butter
• 1 tbsp fresh rosemary, finely minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F. Lightly grease a 9×13 inch baking dish with clarified butter.
2. In a medium saucepan, bring chicken stock to a boil over high heat. Stir in rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not lift the lid during cooking to ensure even absorption.
3. Remove rice from heat. Let stand, covered, for 5 minutes. Fluff with a fork.
4. While rice cooks, heat remaining clarified butter in a small skillet over medium heat. Add rosemary, sautéing for 1 minute until fragrant. Tip: Avoid browning the rosemary to maintain its delicate flavor.
5. In a large bowl, combine cooked rice, sautéed rosemary, dried cherries, sea salt, and black pepper. Mix gently to distribute ingredients evenly.
6. Transfer mixture to prepared baking dish. Cover with foil and bake for 20 minutes. Tip: For a crispier top, remove foil during the last 5 minutes of baking.
7. Remove from oven. Let stand for 5 minutes before serving.

Notably, this stuffing offers a delightful contrast of textures, from the chewy cherries to the fluffy rice. Serve it alongside your turkey or as a standalone dish garnished with extra rosemary sprigs for a festive touch.

Butternut Squash and Sage Rice Stuffing for Turkey

Falling for the perfect side dish this season? This butternut squash and sage rice stuffing combines autumnal flavors with a comforting texture, ideal for stuffing your turkey or serving as a standalone side.

Ingredients

• 1 cup uncooked long-grain white rice
• 2 cups homemade chicken stock, simmering
• 1 1/2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1/4 cup fresh sage leaves, finely chopped
• 1/2 cup yellow onion, finely diced
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, melt 1 tbsp clarified butter over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
3. Add butternut squash to the saucepan. Cook until slightly softened, about 5 minutes, stirring occasionally.
4. Stir in rice, ensuring each grain is coated with butter. Toast lightly for 2 minutes to enhance nuttiness.
5. Pour in simmering chicken stock, adding salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat. Let stand covered for 5 minutes to steam. Fluff rice with a fork.
7. Fold in chopped sage and remaining tbsp of clarified butter. Transfer to prepared baking dish.
8. Bake uncovered for 20 minutes, or until top is lightly golden and edges are crisp.

The stuffing emerges with a delightful contrast of creamy rice and tender squash, punctuated by the earthy aroma of sage. For a festive twist, serve it in hollowed-out butternut squash halves.

Green Olive and Almond Rice Stuffing for Turkey

Elevate your turkey with this Green Olive and Almond Rice Stuffing, a harmonious blend of textures and flavors that promises to be the star of your meal.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1/2 cup pitted green olives, roughly chopped
• 1/3 cup slivered almonds, toasted
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan, heat clarified butter over medium heat until shimmering.
3. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in rinsed rice, coating grains with butter, onion, and garlic mixture for 1 minute.
5. Pour in chicken stock, bringing to a boil. Tip: Use a wooden spoon to scrape any bits from the bottom of the pan for added flavor.
6. Reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
7. Remove from heat. Let stand, covered, for 5 minutes. Tip: This allows the rice to steam and become fluffy.
8. Fluff rice with a fork. Gently fold in chopped green olives, toasted almonds, thyme leaves, sea salt, and black pepper.
9. Transfer mixture to a baking dish, cover with foil, and bake for 20 minutes to meld flavors. Tip: For a crispy top, remove foil during the last 5 minutes of baking.

This stuffing boasts a delightful crunch from almonds, a briny pop from olives, and a fragrant aroma from thyme. Serve it alongside your roasted turkey or as a standalone dish garnished with extra thyme sprigs for a visually appealing presentation.

Conclusion

Outstanding flavors await in these 22 rice stuffing recipes, perfect for dressing up your holiday turkey. Whether you’re craving classic herbs or bold new twists, there’s a dish here to delight every palate. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!