Fantastic stuffing recipe using sausage, wild rice, apples, raisins, and more! It's worth the trouble!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt butter in a large, heavy skillet over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper.

  • In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins. Gradually blend in chicken broth until mixture is moistened.

  • Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned.

Nutrition Facts

453 calories; 24.4 g total fat; 46 mg cholesterol; 846 mg sodium. 50.3 g carbohydrates; 11.4 g protein; Full Nutrition


Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/03/2006
This is really great for stuffing squash or small pumpkins. A nice range of flavors and very easy to add or take away some items if you would like. A very nice and versatile recipe. Easy to make ahead. Read More
(15)

Most helpful critical review

Rating: 1 stars
11/24/2011
Wait-how can you have one cup of water to 2 1/2 cups rice? Are the proportions mixed up? It is usually one cup of wild rice to 3 cups of water. This will burn up in 5 minutes. Read More
(1)
29 Ratings
  • 5 star values: 18
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
11/21/2011
I believe that this recipe is incorrect as written with the water and rice quantities reversed -- it should be 1 cup wild rice and 2-1/2 cups water. There isn't anywhere close to enough liquid in this recipe to properly cook 2-1/2 cups of wild rice and also moisten all of that bread. With that change this is a 5 star recipe and I don't normally even like stuffing. Some other minor modications that I make: I cook the rice in the chicken broth plus 1 cup of water (don't drain any excess after cooking the rice) then add the rest of the water at the end. That seasons the rice more effectively. I also reduce the salt and pepper slightly 1-1/2 tsp salt and 1 tsp pepper and use low sodium chicken broth. I love salt (my wife thinks I use too much) but this recipe is just a bit too heavy on salt without those changes. I also simplify some of the quantities to 2 medium onions 4 large stalks celery 8 oz mushrooms and 12 slices of bread. The result is about the same as the quantities (in cups) shown but I think this makes shopping and prep easier. When combining the final mixture add additional water (up to about 2 more cups) until the mixture is well moistened but there is no standing liquid. Read More
(34)
Rating: 4 stars
10/09/2003
Great dressing however there was one made by S&W Foods on the Brown Rice they used to sell. On this one get rid of the whole wheat bread and use 3 cups brown rice (uncooked) no mushroomes no raisins Saute the celery & onions in a large stock pot using enought water/chickent broth to cook this much rice add sausage seasonings apples (finely chopped) to rice mixture and mix well. You can serve on the side without the mess of stuffing the birds and just keep warm in a casserole dish to serve buffet style. Expect it to go fast. Read More
(30)
Rating: 5 stars
10/03/2006
This is really great for stuffing squash or small pumpkins. A nice range of flavors and very easy to add or take away some items if you would like. A very nice and versatile recipe. Easy to make ahead. Read More
(15)
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Rating: 5 stars
12/01/2010
L-O-V-E this recipe! I generally dont like stuffing and since this was my first Thanksgiving as the cook I decided to try a new stuffing recipe and this was a winner!! Everyone raved about it. I skipped the celery because I cant stand celery and instead of raisins I used craisins which made it all the better! Also I didn't peal the apples which added a beautiful color to the dish. Read More
(9)
Rating: 5 stars
11/29/2010
So great! Loved it. It brough the hoilday cheer to my family. Read More
(5)
Rating: 5 stars
12/26/2012
LOVE LOVE LOVE this recipe. I made it on Christmas Day and it was a huge hit with my family. After reading other reviews the only change I made was with the water/rice which did seem to be switched as originally written. Other than that no changes. It was fabulous!! Will definitely make again. Read More
(3)
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Rating: 4 stars
04/14/2011
I thought this recipe was delicious. A little dry tho so i just added extra stock and an egg! Read More
(2)
Rating: 4 stars
11/02/2013
I'm glad that I read the reviews on this first although I knew something was amiss with the water/rice proportions. I did use chicken broth to cook my rice in and I did reverse the rice and liquid measurements. I used Johnsonville's All Natural Ground Mild Sausage which was perfect with this. Otherwise I followed the directions as given. This makes a really good side dish year round when you are having roast chicken or the half breast turkey that we have so often. Thanks for a wonderful dish. I wish they would fix the recipe so that others would know about the error! Thanks Christy! Read More
(2)
Rating: 5 stars
11/21/2011
I made this last year for thanksgiving with my inlaws there was 35 of us I adjusted for 30 servings and had a lot left over but had to give the recipe to 3 other families for there upcoming thanksgiveing dinners Read More
(2)