Wild Rice and Sausage Stuffing

“A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Crumble and cook the sausage, drain and set aside.
  2. Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
  3. Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
  4. Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

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