Cornbread Wild Rice and Sausage Stuffing
Elevate your holiday table with this Cornbread Wild Rice and Sausage Stuffing, a hearty and flavorful twist on a classic side dish. This recipe combines tender, earthy wild rice with crumbly, buttery cornbread for a unique base, while savory cooked sausage, sautéed aromatics like onion, celery, and carrot, and fragrant herbs like sage and thyme infuse every bite with robust flavor. A blend of eggs and broth ensures the stuffing is perfectly moist, while a final bake achieves a golden, crisp topping. Ideal for Thanksgiving or any celebratory feast, this stuffing strikes the perfect balance between comforting tradition and elevated appeal. Garnish with fresh parsley for a vibrant finishing touch and serve alongside roasted turkey, ham, or seasonal vegetables. Perfect for impressing guests and bringing a cozy elegance to your festive spread.
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Recipe Information
Ingredients
- 6 cups (crumbled) Cornbread
- 1 cup (uncooked) Wild rice
- 3 cups Chicken or vegetable broth
- 1 pound (removed from casing and crumbled) Sausage (mild or spicy, your choice)
- 1 large (diced) Yellow onion
- 3 stalks (diced) Celery stalks
- 2 medium (diced) Carrots
- 3 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (dried or 1 tablespoon fresh, chopped) Sage
- 1 teaspoon (dried or 1 tablespoon fresh, chopped) Thyme
- 4 tablespoons (unsalted) Butter
- 2 large (beaten) Eggs
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the wild rice: Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and 3 cups of chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, cook the crumbled sausage over medium heat until browned and fully cooked. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
In the same skillet, add the butter and let it melt. Sauté the diced onion, celery, and carrots over medium heat for 5-7 minutes, or until softened. Add the minced garlic, sage, and thyme, then cook for another minute until fragrant.
In a large mixing bowl, combine the crumbled cornbread, cooked wild rice, cooked sausage, sautéed vegetables, and chopped parsley. Mix well to distribute the ingredients evenly.
In a small bowl, whisk the beaten eggs with 1/2 cup of chicken or vegetable broth. Pour this mixture over the stuffing mixture and toss gently to combine. Add salt and black pepper to taste.
Transfer the stuffing mixture to the prepared baking dish and spread it out evenly.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.0 g | 296% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 19.8 g | ||
| Cholesterol | 979 mg | 326% | |
| Sodium | 12497 mg | 543% | |
| Total Carbohydrate | 415.5 g | 151% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 64.4 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1713 mg | 132% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 5024 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
