Turkey Sausage Wild Rice Stuffing
Elevate your holiday table with this hearty and flavorful Turkey Sausage Wild Rice Stuffing! Combining nutty wild rice cooked in savory chicken broth with perfectly browned turkey sausage, sautéed vegetables, and aromatic fresh herbs like sage and thyme, this dish strikes the perfect balance of comforting and wholesome. Sweet dried cranberries and crunchy toasted pecans add delightful texture and bursts of flavor, while a buttery finish ties it all together. Whether served as a stand-alone side dish or used to stuff your holiday turkey, this stuffing recipe is a crowd-pleaser that celebrates the best of seasonal ingredients. It's gluten-free, packed with protein, and ready to impress in just over an hour, making it a must-try addition to your festive menu!
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups chicken broth
- 2 tablespoons olive oil
- 12 ounces turkey sausage links (casings removed)
- 1 medium yellow onion (diced)
- 3 stalks celery (diced)
- 1 large carrot (peeled and diced)
- 3 cloves garlic (minced)
- 2 teaspoons fresh sage (chopped)
- 2 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley (chopped)
- 0.5 cup dried cranberries
- 0.5 cup toasted pecans (roughly chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Instructions
Rinse the wild rice under cold water for 1-2 minutes using a fine mesh strainer.
In a medium saucepan, bring the chicken broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and most of the liquid is absorbed.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it up with a wooden spoon, until fully browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic, fresh sage, and thyme to the skillet with the vegetables. Cook for an additional 1 minute until fragrant.
Return the cooked turkey sausage to the skillet and stir to combine.
Once the wild rice is done cooking, fluff it with a fork and transfer it to a large mixing bowl.
Add the sausage and vegetable mixture to the bowl with the rice. Stir in the chopped fresh parsley, dried cranberries, toasted pecans, salt, and black pepper.
Melt the butter and drizzle it over the stuffing mixture. Stir well to evenly incorporate.
Taste and adjust seasoning if necessary. Serve warm as a side dish or use it to stuff a turkey before roasting.
Nutrition Facts
Calories |
338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.6 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 406 mg | 9% | |
*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.
