Festive Thanksgiving Rice Pilaf with Cranberries and Pecans

I’m Hyped about this Holiday Rice

Leftovers are often the best part of Thanksgiving because multiple flavors combine on one plate. This Thanksgiving Rice is inspired by that idea—bringing stuffing, roasted vegetables, gravy and cranberry accents together into a single, balanced dish that feels both familiar and new.

Hearty vegetables like carrots, celery and onion pair with aromatic herbs such as thyme and rosemary. A little brown sugar and dried cranberries add a subtle sweetness, while shredded turkey (or chicken) makes the dish substantial enough to serve as a complete meal. Serve warm and garnish with fresh thyme or toasted nuts for extra texture.

If you enjoy seasonal rice recipes, try my butternut squash herb rice pilaf or a harvest-style casserole for a heartier option. For a cold version, a seasonal harvest salad is a great alternative.

Recipe Inspiration

Rice is often an underrated vehicle for flavor. Using a high-quality jasmine rice makes the grains fragrant and light so they carry the savory-sweet components of this recipe. The aim is to make rice the star—dressed up with seasonal ingredients so every spoonful tastes like the holidays.

Ingredients you’ll need

• Success Boil-in-Bag Jasmine Rice: 1 bag (~2 cups cooked rice). Any cooked jasmine or long-grain rice will work.
• Shredded turkey: 1 cup, or use shredded rotisserie chicken for convenience.
• Butter: 2 tbsp for sautéing the aromatics.
• Vegetables: 2 cups diced carrots, 1 cup diced celery, 1 medium white onion, minced garlic (about 4 cloves).
• Sweet & savory extras: 1/2 cup dried cranberries, 2 tbsp brown sugar, 1/2 cup gravy.
• Seasonings: 2 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp dried rosemary, 6–8 sprigs fresh thyme.

See the recipe card below for a complete ingredient list and step-by-step instructions.

Substitutions and Variations

• Veggies: Swap in squash, Brussels sprouts, broccoli, cauliflower, kale or corn depending on what you have on hand.
• Protein: Ground pork, sausage, or roast chicken are tasty alternatives.
• Fruity notes: Add golden raisins, orange zest, or a spoonful of cranberry sauce for extra sweetness.
• Grain swaps: Quinoa, couscous or farro can replace rice; cauliflower rice for a lower-carb option.
• Vegan: Use chickpeas or seasoned crumbled tofu in place of turkey and a plant-based gravy.

How to Make This Recipe

1. Cook the jasmine rice according to package instructions. Fluff and set aside.

2. While the rice cooks, heat a skillet over medium-high heat. Add the butter and diced white onion, sauté 4–6 minutes until the onion softens.

3. Add minced garlic, then fold in diced carrots and celery. Cover and cook 8–10 minutes, stirring once or twice so vegetables don’t burn.

4. Stir in the brown sugar, then add shredded turkey. Mix in paprika, dried rosemary, salt and pepper. Remove from heat.

5. Stir in ½ cup of gravy until evenly incorporated. Fold in dried cranberries.

6. Prepare individual serving cups or a family-style bowl. Spoon a little gravy on each plate or cup if desired, then top with the rice mixture.

7. Garnish with fresh thyme sprigs and toasted pecans or pine nuts if you like. Serve warm. Enjoy!

PRO TIPS

• Use a vegetable chopper or a sharp knife to dice carrots, celery and onions evenly for consistent cooking.
• Cook the rice in chicken stock instead of water for additional depth of flavor.
• The combination of dried rosemary, fresh thyme and a touch of brown sugar balances savory and sweet—don’t skip the seasonings.

Fun Idea

This rice is delicious as-is, but a few garnish options elevate the presentation and texture:

• Toasted pecans or pine nuts
• Green onion or chopped fresh herbs
• Grated Parmesan cheese
• An extra drizzle of gravy

What’s the best way to cook rice?

A reliable boil-in-bag jasmine rice yields consistent, fluffy results and cooks quickly. If you use a different rice, follow the package directions for best texture.

Recipe FAQs

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I’d love to hear your thoughts in the comments below. Tell me what you loved or share any tweaks you tried!

Thanksgiving Rice — Recipe Card

Ingredients

• 1 bag Success Boil-in-Bag Jasmine Rice (≈2 cups cooked)
• 1 cup shredded turkey (or rotisserie chicken)
• 2 tbsp butter
• 2 cups diced carrots
• 1 cup diced celery
• 1 medium white onion, diced
• 1/2 cup dried cranberries
• 1/2 cup gravy
• 4 garlic cloves, minced
• 2 tbsp brown sugar
• 1/2 tsp pepper
• 2 tsp salt
• 1 tsp paprika
• 1 tsp dried rosemary
• 6–8 stalks fresh thyme

Instructions

1. Cook the jasmine rice according to the package and set aside.
2. Heat a skillet over medium-high heat. Melt butter and sauté diced onion for 4–6 minutes until softened.
3. Add minced garlic, then fold in carrots and celery. Cover and cook 8–10 minutes, stirring once or twice.
4. Stir in brown sugar, then add shredded turkey. Mix in paprika, dried rosemary, salt and pepper. Remove from heat.
5. Pour in 1/2 cup gravy and stir until evenly mixed. Fold in dried cranberries.
6. Serve warm, garnished with fresh thyme and optional toasted nuts or extra gravy.

Notes

Avoid using fresh rosemary in place of dried without adjusting amounts—dried rosemary is more concentrated in this dish. If serving as a main, present in a bowl. Store chilled in an airtight container up to 5 days. Reheat with a splash of gravy or stock to prevent dryness.

Nutrition (approx.)

Per serving: ~238 kcal • Carbs 38 g • Protein 8 g • Fat 6 g • Sodium may vary by gravy and stock used.