Wild Rice, Cranberry & Sausage Stuffing
Wild Rice, Cranberry & Sausage Stuffing is a delightful blend of textures and flavors that elevates any meal. With nutty wild rice, sweet-tart cranberries, and savory sausage, this dish is perfect for holiday gatherings or cozy dinners. Its vibrant colors and enticing aroma create an unforgettable dining experience that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup wild rice
- 1 cup white rice
- 1 pound sausage (pork or turkey)
- 1 cup dried cranberries
- 1 cup diced celery
- 1 onion, chopped
- 3 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 tablespoon fresh sage (or 1 teaspoon dried)
- ¼ cup toasted pine nuts (optional)
Instructions
- Rinse wild rice under cold water. In a pot, combine with 4 cups of water; bring to a boil. Reduce heat, cover, and simmer for about 45 minutes until tender.
- In a skillet over medium heat, melt butter. Sauté onion and celery for 5-7 minutes until softened. Add sausage; cook until browned.
- Stir in cranberries and herbs; cook for an additional minute.
- In a large bowl, mix cooked wild rice with sautéed mixture and chicken broth gently.
- Preheat oven to 350°F (175°C). Transfer stuffing to a greased baking dish, cover loosely with foil, and bake for 25 minutes, removing foil for the last five minutes.
Nutrition
- Serving Size: ¾ cup (150g)
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: To make this dish vegetarian-friendly, substitute sausage with plant-based options or mushrooms. For added crunch, consider incorporating pecans or walnuts. Store leftovers in an airtight container for up to three days.