Wild Rice Stuffing
This hearty, flavorful Wild Rice Stuffing is packed with savory sausage, sweet apples, and tart dried cranberries. Finished with a sprinkle of Parmesan, it’s a crowd-pleasing side that everyone—gluten-free or not—will love. Perfect for Thanksgiving and Christmas, dinner parties, or cozy Sunday suppers.
Ingredients
- 1 tablespoon olive oil
- 1 cup minced yellow onion
- 1 cup minced celery
- 1 lb sweet Italian chicken or pork sausages casings removed (or bulk sausage)
- 3 cloves garlic minced
- 1 ½ teaspoons dried rubbed sage
- ¾ teaspoon dried thyme
- 2 tablespoons unsalted butter
- 2 large apples such as Fuji, HoneyCrisp, or Cosmic; peeled and chopped (about 3 cups
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- 1 cup low-sodium chicken broth divided
- 4 cups hot cooked wild rice 1 ½ cups wild rice, cooked
- 1 teaspoon salt plus more to taste
- 1 teaspoon cracked black pepper plus more to taste
- ½ cup chopped walnuts or pecans
- Grated or shredded parmesan cheese to garnish, optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Once hot, add the minced onion, celery, and sausage and cook for 9-10 minutes, stirring and crumbling the sausage regularly, until the sausage is browned and the onions are translucent.
- Add the garlic, rubbed sage, and dried thyme. Sauté for 1-2 minutes or until the garlic is golden. Transfer the sausage mixture to a large bowl and set aside.
- Return the pan to medium heat. Add the butter, chopped apples, cranberries, and chopped dried apricots. Cook for 7-8 minutes, or until most of the apple’s moisture has evaporated.
- Add a splash of the chicken broth and cook for 1-2 minutes, scraping the browned bits off the bottom of the pot, or until the broth has evaporated.
- Add the remaining broth, wild rice, salt, pepper, and sausage and vegetable mixture to the pan. Cook for 4-5 minutes, stirring regularly, until most of the liquid has evaporated and the stuffing is heated through.
- Stir in the chopped walnuts or pecans and season to taste with salt and pepper.
- Serve the stuffing hot, garnished with Parmesan cheese if desired. Enjoy!
Notes
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat in the oven, covered with foil, at 350°F for 15-30 minutes (depending on the amount), or in the microwave until hot.
- Cook the wild rice ahead of time. It can take up to an hour to cook wild rice, so prep it the day before and reheat before adding to the stuffing. For easy, hands-off prep, make Instant Pot Wild Rice.
- Don’t skip deglazing the pan. Those browned bits at the bottom add huge depth of flavor. Scrape them up with a spatula or wooden spoon once you've added the chicken broth.
- Finish with Parmesan. It might sound unexpected, but this final touch adds a luscious, savory depth that balances the fruit's sweetness.
- Use a large skillet or pot. You’ll need plenty of room to stir without spilling. I usually use my large enameled cast iron skillet (pictured in the post above).
Nutrition
Calories: 249kcalCarbohydrates: 29gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 32mgSodium: 597mgPotassium: 244mgFiber: 3gSugar: 12gVitamin A: 451IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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