Wild Rice Sausage Stuffing is a hearty, flavorful twist on the classic. Baked to perfection and easy to make ahead, it’s an ideal dish for Thanksgiving or any holiday gathering. I use wild rice, which brings a deliciously nutty texture that pairs beautifully with savory sausage and herbs. It’s a must-try side that goes perfectly with chicken, Cornish hens, turkey, or ham!
5-Star Review
“This is one of my favorite side dishes! Definitely going to be making this again.” -Stephanie
Easy Wild Rice Sausage Stuffing
Wild rice is a seed that is cooked just like rice in various recipes. It’s chewy, high in protein, low in carbs, flavorful, and naturally gluten-free. That’s why my homemade stuffing is a healthier twist on the classic version! I make this with pecans, onions, pork sausage, and apple. It’s crispy, meaty and savory. The combination of these ingredients makes for one tasty stuffing!
Wild Rice Sausage Stuffing Recipe
Ingredients
- ¾ cup chopped pecans
- water use the amount suggested on the rice package
- 1 cup dry wild rice blend* or brown rice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon chicken bouillon granules or 1 bouillon cube
- 2 tablespoons canola oil
- 1 onion diced
- 1 Granny Smith apple peeled, cored, and diced
- 12 ounces pork sausage
- 1 teaspoon brown sugar
- ½ cup low-sodium chicken broth
- ¼ cup Southern Comfort liquor** optional
- 1 teaspoon Bouquet Garni***
Instructions
- Preheat the oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray.
- Spread pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside.¾ cup chopped pecans
- In a medium saucepan, add water (use amount per package directions for 1 cup dry rice), rice, kosher salt, black pepper, and chicken bouillon. Cook the rice per package directions.water, 1 cup dry wild rice blend*, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chicken bouillon granules
- While the rice cooks, heat a large skillet over medium heat. Add oil, diced onion, diced apple, and sausage. Cook, stirring often, until the onion and apple are tender and sausage is brown and crumbly.2 tablespoons canola oil, 1 onion, 1 Granny Smith apple, 12 ounces pork sausage
- Add brown sugar. Cook and stir about 2 minutes.1 teaspoon brown sugar
- Stir in the chicken broth, liquor, and Bouquet Garni. Stir well and bring to a simmer – cook for 3 minutes.½ cup low-sodium chicken broth, 1 teaspoon Bouquet Garni***, ¼ cup Southern Comfort liquor**
- Add the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
- Bake the rice at 375°F for 30-40 minutes or until hot throughout and golden brown on top. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Wild Rice Stuffing With Sausage Step by Step Photos
Preheat the oven and toast the pecans: Start by preheating the oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray and set it aside.
Spread ¾ cup chopped pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside.
Cook wild rice per instructions: In a medium saucepan, add water (use amount per directions for 1 cup dry rice), 1 cup dry wild rice blend, ½ teaspoon of kosher salt, ½ teaspoon ground black pepper and 1 teaspoon of chicken bouillon granules. Cook the rice per package directions.
Prepare sausage: While the rice cooks, heat a large skillet over medium heat. Add 2 tablespoons canola oil, 1 diced onion, 1 diced Granny Smith apple and 12 ounces pork sausage. Cook, stir often, until the onion and apple are tender and sausage is brown and crumbly.
Add 1 teaspoon brown sugar. Cook and stir about 2 minutes.
Now add ½ cup low-sodium chicken broth, 1 teaspoon of Bouquet Garni and ¼ cup Southern Comfort liquor. Stir well and bring to a simmer. Cook for 3 minutes.
Combine rice and sausage and bake: Finally add in the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
Bake the casserole at 375°F for 30-40 minutes or until hot throughout and golden brown on top.
Serve and enjoy: Transfer the casserole at the kitchen counter. Serve hot and enjoy!
How to Store
Refrigerate any leftovers in an airtight container for 3-5 days. Simply reheat it in the microwave in 30 second intervals.
If planning ahead of time, bake the stuffing per the recipe, and let it cool to room temperature. Cover it with plastic wrap and store it in the refrigerator for up to 2 days. Simply heat it through in the oven before serving it.
You can also freeze the stuffing for up to 3 months. Thaw overnight before reheating and serve.
Serving Suggestions
Stuffing is a classic side dish to white meat, such as roasted chicken, Cornish hens, and turkey. Pair this wild rice stuffing with Instant Pot Turkey Breast or with lip-smacking Turkey Gravy. For vegetable sides I like to serve it with Herb Roasted Potatoes OR Creamy Garlic Mushrooms.
I’ve made a few different recipes with wildrice style tuffing and this one is hands down the best. It is so flavourful with the Southern comfort and that spice that I’ve never heard of before lol
Is there a substitute for bouquet garni? Cannot find it. thanks
You can use a mixture of herbs, such as parsley, thyme, rosemary, basil, and/or tarragon!
1. Can I prep this at home and then bake it a couple of hours later?
I imagine so!
Do you remove the bouquet garni? If not i assume you dice?
Don’t remove it!
What changes would I make if I wanted to stuff my turkey with this dressing?
It depends on how you cook your turkey, this is best made separately!
Becky; I hate to be the Dumb one here. But, What is “Bouquet-Garni”, I’ve never heard of it before. at least by that name.
How fun! I never thought to add Southern Comfort to dressing before! I love that this recipe is friendly to those on a low gluten or no gluten diet!
Thanks, Aimee!
This recipe was absolutely amazing! Everyone loved it!
Thanks, Allyson!
This is one of my favorite side dishes! Definitely going to be making this again.
Thank ya, Stephanie!
This makes me so excited for the holidays! I am saving this for sure!
You’ll love it, Lauren!