Wild Rice Sausage Stuffing

Stuff in

Thanksgiving for those of you the in U.S. is just around the corner!  This is a favourite recipe of mine and wanted to share it with you all!  Stuffing is a weakness of mine, I love it with turkey dinner, I love it cold and I especially love it for breakfast the next day!  We don’t see stuffing a lot in our home, but I plan on making it a lot this winter alongside roasts and as a delicious side!  I always used to think that it was only good stuffed in a turkey or when desperate, out of a box.  However I now know, that you can make your own as a casserole without the turkey and it is amazing :)  I am sure that many of you are busy planning your menu for the big holiday event!  Hope you can add this to yours this year!

Lucky SevenMy path

This season is all about change, kids back to school, back into a routine, our youngest turning a whole year older and leaves turning colours and falling.  We had some large snowflakes today.  Beautiful, but a harsh reminder that winter is just around the corner.  Days have been darker and shorter and it is harder to get outside, the cold brings layers, hats, gloves and scarves and knitting has become an activity at home.  I felt a little flat today and realized it was because everything around me was changing, and I have been in the everyday grind. We haven’t been away in a while so I guess I need to break that routine.  It feels like a long time since we have been away. Hanging in.

The goods

Here are the goods, healthy ingredients!  Wild rice gives it a great texture and flavour, fresh herbs is a must, nuts for a little crunch and of course veggies and some fruit to add sweetness.  Sausage can also be used to this delightful casserole to beef it up 😉  Take advantage of the extra indoor time, light a fire, open up some red wine and start cooking up a storm to some good music and then spend it with friends and family!  Happy Friday to all!

Wild Rice Stuffing

Wild Rice Sausage Stuffing
Prep time
Cook time
Total time
This high fiber wild rice stuffing recipe is bursting with rustic fall flavors. Enjoy with your Thanksgiving dinner or alongside a roast for anytime? Healthy and delicious!
Recipe type: Side, Stuffing, Casserole
Serves: 14 cups
  • 1 cup wild rice
  • 4 cups cubed rye bread preferably day-old or any other dense bread
  • 1 pound sausage, casings removed
  • 2 cups chopped leeks
  • 2 cloves minced garlic
  • 2 tart apples, cut into ¼-inch dice
  • 1 cup diced celery
  • 3 cups reduced-sodium chicken broth
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans or walnuts
  • 1½ tablespoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  1. Preheat oven to 300°F.
  2. Place rice in a medium saucepan and 2½ cups of water
  3. Bring to a boil then reduce heat to maintain a simmer, cover and cook until tender for about 45 minutes
  4. Spread bread on a baking sheet and bake, stirring once halfway through, until dry and crisp, about 25 minutes. Unless your bread is already dry and crisp.
  5. Increase oven temperature to 425°.
  6. Grease a baking dish with extra-virgin olive oil
  7. About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add garlic, apples and celery, cook for 3 minutes more.
  8. Transfer the sausage mixture to a large bowl.
  9. Add the rice and bread, then stir in broth, cranberries, nuts, sage, thyme, salt and pepper.
  10. Transfer to the greased baking dish and cover tightly with foil.
  11. Bake the stuffing for 35 minutes, uncover and bake until the top is browned, 15 to 20 minutes more.


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