Wild Rice Sausage Stuffing Recipe

4.72 from 25 votes

Wild Rice Sausage Stuffing Recipe

This wild rice sausage stuffing is the perfect side dish for a large family meal, Thanksgiving or Christmas. Easy to make and baked in the oven, this hearty stuffing is perfect to serve with chicken, Cornish hens, turkey, or ham.

Prep Time15

Cook Time40

Total Time55

Course: Side Dish

Cuisine: American

Servings: people

Author: Becky Hardin

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!

Notes

*Use any rice in place of wild rice.

**The liquor is optional but really adds to the flavor!

***Bouquet Garni is a bouquet of herbs that adds flavors to soups, stews, or rice. In most French recipes it contains thyme, bay leaf and parsley. If it's not available, substitute with a mix of any of 3-4 herbs like basil, burnet, chervil, rosemary, peppercorns, savory, and tarragon.

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