This vegetarian Wild Rice and Fennel Stuffing recipe is hearty and savory. It’s homemade and delicious. This aromatic side dish is perfect for Thanksgiving!
Thanksgiving is upon us and I’m good with that. I’m all for holidays that revolve around the consumption of food and nothing more. I don’t get into football or Black Friday planning or anything like that. I do get into gravy and pie and stuffing. Especially stuffing. I love a good savory butter-dotted pan of carbohydrates. I love that there’s one guilt-free day a year to eat whatever we want without judgement when the Denise Austin workout videos can wait for another day. This Wild Rice and Fennel Stuffing is the perfect way to celebrate our collective love of food. It’s warm and homey and aromatic. The ultimate Thanksgiving side dish!
Heat oven to 350 degrees.
Cut a loaf of bread (I used an Italian loaf) into cubes. Place the bread on a baking sheet and toast for 12 minutes in the oven. Remove and set aside.
Boil 3 cups of water in a small sauce pan. Add 1 cup wild rice, cover, and reduce to a low boil/simmer. Cook for 30-35 minutes or until wild rice is softened and kernels open. Drain and set aside.
Mince 6 cloves of garlic and 1 small onion. Chop 1 bulb of fennel into small pieces.
Grease a 9x13 inch cake pan with butter. Add the bread cubes to the pan and spread evenly. Add 3 cups of cooked wild rice on top of the bread cubes. Pour the egg and fennel mixture evenly over the bread cubes. The bread should soak up the egg mixture.
Cut 3 Tbsp. of butter into small cubes and dot the top of the stuffing with it.
Place the pan in the oven and bake for 40 minutes.