Wild Rice Dressing with Sausage

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Wild Rice Dressing with Sausage

Wild rice dressing with sausage, mushrooms, dried cranberries and pecans. No Thanksgiving or Christmas gathering is complete without this hearty and delicious side dish! This easy wild rice stuffing recipe is naturally gluten-free and packed with fiber.

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: American

Keyword: Wild Rice Dressing, WIld Rice Stuffing

Servings:

Calories: 379kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

3 sausages
2 tbsp butter * see note 1
3 shallots , finely chopped
2 stalks celery , finely chopped
½ pound (225g) mushrooms, sliced
½ cup (50g) dried cranberries , roughly chopped
3 cloves garlic , minced
1 tsp sea salt flakes
1 tsp black pepper
1 tsp sweet paprika
2 tsp dried herbs (such as Italian seasoning)
1 ½ cups (300g) wild rice or wild rice blend
3 cups (750ml) chicken broth * see note 1
1 bay leaf
½ cup (65g) pecans , roughly chopped
3 tbsp fresh parsley , chopped
handful pomegranate seeds , optional

Instructions

Preheat the oven to 350°F / 180°C. Squeeze the sausages out of their casings. Cook the sausage meat in a casserole dish over medium-high heat for a few minutes, stirring and breaking it up with your wooden spoon, until the fat starts to render.
3 sausages
Add the butter, diced shallots and chopped celery, sprinkle with the seasoning and sauté for five minutes until they start to soften.
2 tbsp butter , 3 shallots, 2 stalks celery, 1 tsp sea salt flakes, 1 tsp black pepper, 1 tsp sweet paprika, 2 tsp dried herbs
Stir in the garlic, sliced mushrooms and cranberries and continue to cook for a few minutes.
½ pound (225g) mushrooms, sliced, 3 cloves garlic, ½ cup (50g) dried cranberries
Add the wild rice, chicken broth and bay leaf. Bring everything to a gentle simmer, cover the casserole and bake in the oven for 40-50 minutes or until the rice is cooked through.
1 ½ cups (300g) wild rice , 3 cups (750ml) chicken broth, 1 bay leaf
Stir in the chopped nuts and parsley and fluff up the rice. Have a taste to check whether you need to adjust the seasoning. Scatter with fresh pomegranate seeds for a pop of color and festive presentation and serve with your favorite dishes.
½ cup (65g) pecans, handful pomegranate seeds, 3 tbsp fresh parsley

Video

Notes

Note 1: For vegetarian or vegan variations, omit the sausage meat, replace the butter with a neutral oil and use vegetable broth / stock.
Storage: Store leftovers in the fridge for up to three days and reheat in a pan or the microwave until the stuffing is piping hot throughout before serving.

Nutrition