Skip to main content New this month
Get the Allrecipes magazine

Sausage and Wild Rice Stuffing

Rated as 4.29 out of 5 Stars

"Both wild rice and sausage are key ingredients in this hearty stuffing."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 446 cals
Original recipe yields 8 servings (8 cups)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In small bowl, combine orange juice and cranberries. Set aside. Prepare rice mixes according to package directions. While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned. Stir in cooked rice, orange juice and cranberries and bread crumbs. Spoon into a greased 9 inch x 13 inch baking pan. Cover and bake at 400 degrees F for 20 minutes. May be placed in turkey or chicken.

Footnotes

  • Note
  • Recipe can be halved.

Nutrition Facts


Per Serving: 446 calories; 16 g fat; 58.7 g carbohydrates; 16.5 g protein; 30 mg cholesterol; 1276 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my Thanksgiving Dinner on my family over the weekend and 1 hubby and 3 "almost adults" thought it was WONDERFUL. I...

Most helpful critical review

I have to say I was not impressed. I made this just as a casserole, not used as a stuffing, thinking it sounded like a nice change and different flavor, but my family of 4 did not care for it at...

Most helpful
Most positive
Least positive
Newest

This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my Thanksgiving Dinner on my family over the weekend and 1 hubby and 3 "almost adults" thought it was WONDERFUL. I...

This is a GREAT recipe for low cost. I will say one thing ... it sure tasted even better after I transferred it from the pan into a crock pot to keep it warm until our carry in at lunch time!

I make this every Thanksgiving, and usually a few times throughout the Fall and Winter. I love that it's different than traditional stuffing, and not nearly as heavy on the stomach.

I have to say I was not impressed. I made this just as a casserole, not used as a stuffing, thinking it sounded like a nice change and different flavor, but my family of 4 did not care for it at...

I found this recipe several years ago, and made it a month prior the Thanksgiving as a trial. I fell in love with it, making it part of my holiday menu.

I made this as a side for Christmas. It was great. Great texture and flavor. I used turkey sausage instead of pork sausage. No onecould tell the difference. I think in the future I man use this ...