Wild Rice and Sausage Stuffing
Elevate your holiday table or weeknight dinner with this hearty and flavorful Wild Rice and Sausage Stuffing recipe. Featuring nutty wild rice cooked in savory broth, perfectly seasoned ground sausage, and a medley of aromatic vegetables like onions, celery, and carrots, this stuffing is a delicious twist on a classic. Fresh herbs like thyme and sage add a burst of earthy flavor, while optional dried cranberries and toasted pecans provide a hint of sweetness and crunch. Whether served as a side dish for roasted turkey or chicken or enjoyed on its own, this gluten-free alternative to traditional bread stuffing is sure to impress. Ready in just over an hour and garnished with fresh parsley, this dish is the ultimate combination of comforting and elegant—perfect for any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 pound ground sausage (mild or spicy)
- 1 yellow onion, diced
- 3 celery stalks, diced
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage leaves, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup dried cranberries (optional)
- 0.5 cup chopped pecans or walnuts (optional)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Rinse the wild rice under cold water. In a medium saucepan, combine the wild rice and chicken or vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 35-45 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground sausage and cook, breaking it apart with a spoon, until fully cooked and browned, about 8-10 minutes. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion, celery, and carrots. Cook for 5-7 minutes, or until the vegetables are softened.
Add the minced garlic, thyme, sage, salt, and black pepper. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Return the cooked sausage to the skillet and stir to combine. Add the cooked wild rice to the mixture and stir until evenly mixed.
If using, stir in the dried cranberries and chopped pecans or walnuts for added sweetness and crunch.
Transfer the stuffing mixture to a serving dish. Garnish with chopped parsley before serving.
Serve warm as a side dish for roasted meats, poultry, or vegetables. Enjoy!
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7139 mg | 310% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 80.3 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3387 mg | 72% | |
*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.
