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Mollie Katzen’s Smart Harvest Stuffing

Mollie Katzen’s Smart Harvest Stuffing
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 5 or 6 slices whole wheat bread (8 ounces) (day-old or even stale is okay)
  • 1 to 2 tablespoons olive oil)
  • 1 1/2 cups minced onion
  • 1 stalk minced celery
  • 1/2 teaspoon salt (possibly more)
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon minced or crushed garlic
  • 1 1/2 cups (packed) cooked wild rice
  • 1/2 cup dried cranberries
  • 2 tablespoons Lemon juice
  • 1/2 cup water or broth (possibly more)
  • Freshly ground black pepper to taste
  • 1 cup minced California walnuts, lightly toasted
  • Up to 1 cup fresh pomegranate seeds (optional)



1 Toast the bread until crisp, then cut it into a dice.  Set aside.

2 Place a large, deep skillet over medium heat and wait about 5 to 8 minutes, until onion is translucent and celery is tender.

3 Add garlic, wild rice and cranberries and sauté for another 5 minutes or so. Stir in the bread and mix to combine.

4 Sprinkle in the lemon juice and pour in the broth, mixing them both using a large fork. Adjust salt and pepper to taste.

5  If you are stuffing a bird, it is now ready.  If you are not planning to bake inside a bird, check to see if it is moist enough for your taste.  If not, you can add some more broth or water, and transfer it to a lightly greased (or nonstick-sprayed) baking dish, cover tightly with foil, and heat just before serving.

6 Serve hot, with walnuts mixed in right before serving, and topped with pomegranate seeds, if available.

Source: Walnut Board

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