Wild Rice Stuffing with Dried Cherries and Hazelnuts

Wild Rice Stuffing with Dried Cherries_By Alavita Prenatal Nutrition

I love so much about the Thanksgiving tradition, yet, I’ve never been able to stick to the “traditional” recipes. I prefer creating (and eating) flavorful (and healthier) variations on traditional dishes.

This Wild Rice Stuffing Recipe made its debut on my Thanksgiving table a few years ago and its become a staple. If you want an herbaceous twist to your Thanksgiving stuffing, one that’s full of whole grain goodness, give this a try.



Healthy Thanksgiving Stuffing Recipe by Alavita Nutrition

Wild Rice + Quinoa Stuffing with Cherries and Hazelnuts


  • 2 cups quinoa, cooked (I used tri-color quinoa from Trader Joe's) 

  • 4 cups wild rice, cooked 

  • 2 lb Italian chicken sausage, no casing

  • 1/4 cup olive oil

  • 4 large shallots, chopped (~3/4 cup)

  • 5 garlic cloves, minced

  • 2 cups celery, diced

  • 3 Tbsp fresh rosemary, chopped

  • 3 Tbsp fresh thyme leaves, chopped

  • 3 Tbsp chopped fresh sage, chopped

  • 1 cup dried pitted cherries, coarsely chopped

  • 1 cup toasted hazelnuts, coarsely chopped

  • salt & pepper, to taste


  1. Cook quinoa & wild rice separately, adding slightly less water than usual for al-dente grains. (For more flavor, use veg stock instead of water when cooking). Once cooked, combine grains in a large bowl. 

  2. Preheat oven to 350 degrees.

  3. Add olive oil to a large skillet over medium-high heat. When oil gets hot, add shallots + a generous pinch of salt. Cook, stirring often, until tender, ~3 minutes, then toss in the garlic. Continue to cook until fragrant, ~a minute, then add celery. Keep cooking until celery begins to soften, another ~2 to 3 minutes.

  4. Add ground chicken sausage, breaking up clumps as it cooks. Allow chicken to lightly brown (~7 minutes), stirring frequently. You may need to turn heat to high to brown the meat. 

  5. Add rosemary & sage to the skillet. Stir together for ~1-2 min, remove from heat, then toss in the thyme. 

  6. Combine sausage & herbs and all of the remaining olive oil with the rice & quinoa in large bowl. Mix well. 

  7. Stir in chopped cherries & hazelnuts. Taste for salt; add more salt along with black pepper as desired.

  8. Cover and warm in the oven minutes before serving.

Hope your people love it!