Nutty Wild Rice Sausage Stuffing
Submitted by brenda48
Savory wild rice and sausage stuffing with earthy mushrooms, toasted walnuts, and aromatic vegetables for turkey or served as a standalone side dish.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis isn’t your average bread-cube stuffing (there’s not a single piece of bread in sight).
Nutty wild rice and fluffy long-grain rice form the base, then get tossed with browned Italian sausage, sautéed mushrooms, celery, and toasted walnuts for a stuffing that’s hearty enough to steal the show.
The sausage drippings add incredible depth, while the walnuts bring welcome crunch to every forkful.
Makes enough to stuff a 12-14 pound turkey, or bake it in a casserole dish as a phenomenal standalone side.
Pro Tips
- Toast the walnuts in a dry skillet until fragrant (it intensifies their flavor dramatically)
- Don’t skimp on browning the sausage well (those crispy bits are flavor gold)
- Cook both rices separately according to package directions, then combine
- If baking separately from the turkey, add ½ cup broth before baking at 350°F for 30 minutes
- Make the stuffing mixture a day ahead and refrigerate; bring to room temp before stuffing the bird
Ingredients
Directions
Prepare wild rice and long-grain rice according to package directions; toss together in large bowl; set aside.
In 12” skillet over high heat, cook sausage, stirring frequently until well browned.
With slotted spoon, remove sausage to bowl with rice.
Add butter to drippings remaining in skillet; melt over medium heat.
Add celery, mushrooms, onion and salt and pepper; cook 10 minutes, stirring occasionally until vegetables are tender.
Remove from heat; add vegetable mixture to rice mixture in bowl along with walnuts; toss well to mix.
Makes 12 to 14 cups, just, enough to stuff 12 to 14 pound turkey.
Note:To toast walnuts; In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown.
Cool before adding to stuffing.
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