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Wild rice stuffing

Serves 12
Prep time: 30 mins
Cooking time: 20 mins

This stuffing is perfect for serving alongside a Pams Finest butterflied turkey! The stuffing is cooked in muffin pans, so there is no need for a turkey cavity at all. 



  • 1 tablespoon Pams Pure Olive Oil
  • 1 cup Pams Basmati Rice
  • ½ cup Pams Superfoods Wild Rice
  • 2 tablespoons Pams Pure Olive Oil
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely sliced
  • 4 slices Pams Finest Streaky Bacon, finely chopped
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • 1/3 cup Pams Sweetened Dried Cranberries
  • ¼ cup Pams Almonds, lightly toasted and roughly chopped
  • 2 tablespoons chopped parsley
  • 1 egg, lightly whisked (we recommend Pams Free Range)
View the method
  1. Preheat the oven to 180°C.
  2. Cook the Basmati rice according to packet instructions. Do the same for the wild rice.
  3. In a small frying pan heat the oil and gently cook the onion, celery and bacon for 10 minutes until the onion has softened.
  4. In a large bowl combine the rice, onion, celery, lemon zest and juice, cranberries, almonds and parsley. Add the egg and mix well.
  5. Season with salt and freshly ground black pepper.
  6. Brush a 12-cup muffin pan with oil. Spoon the rice mixture into each muffin cup.
  7. Bake for 15 minutes until lightly golden.
  8. Serve stuffing alongside roast turkey or chicken.
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