Wild Rice and Sausage Stuffing
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 3 cups cooked wild rice
- 8 ounces mild sausage
- 4 slices bacon, cut into 1 ",pieces
- 1 1⁄2 cups onions, chopped
- 8 ounces mushrooms, sliced
- 1 cup celery, chopped
- 1 teaspoon crushed leaf oregano
- 1⁄2 teaspoon crushed sage leaf
- 2 cups breadcrumbs
- salt and pepper
directions
- Crumble and cook the sausage, drain and set aside.
- Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
- Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
- Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
Reviews
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This was liked by all at our Thanksgiving get-together, even one who doesn't usually like mushrooms. I used regular breakfast sausage because I had some on hand and Newfie Savoury instead of leaf oregano. I will try this recipe again with a zippier sausage to add to the savoury flavour. Thank you, sugarpea, for adding this to Zaar.
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This recipe has become our holiday standard. I tried it last year and searched for ages before I found it again this year - so thankful I found it! I substitute Poultry Seasoning for the spices - it comes out beautifully. I also use Portabella mushrooms in place of regular mushrooms, and spicy Italian pork sausage instead of mild. I also find that adding raw celery pieces gives it a very nice satisfying crunchy texture (use 1/2 celery as per recipe, add in the other half when combining ingredients). As someone diagnosed with Celiac disease in early adulthood I always felt deprived that I couldn't have the traditional bread stuffing. Most years I would indulge and just suffer afterwards. I finally stumbled upon this recipe which I used in the neck cavity (just use more wild rice instead of breadcrumbs), bread stuffing in the larger cavity for everyone else. It turns out this is such a hit that now this is all we use!
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The flavor of this dish is fantastic! I made this for my first Thanksgiving in Japan and altered a few ingredients due to availability here. I made my own chicken sausage since pork sausage is hard to find. I used Japanese rice instead of wild rice, and shiitake mushrooms which added a wonderful richness and smoky flavor. I did leave out the oregano completely, and also used panko (Japanese breadcrumbs). The flavor was still all there -- amazing. Someone get me away from the leftovers!
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Tweaks
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This recipe has become our holiday standard. I tried it last year and searched for ages before I found it again this year - so thankful I found it! I substitute Poultry Seasoning for the spices - it comes out beautifully. I also use Portabella mushrooms in place of regular mushrooms, and spicy Italian pork sausage instead of mild. I also find that adding raw celery pieces gives it a very nice satisfying crunchy texture (use 1/2 celery as per recipe, add in the other half when combining ingredients). As someone diagnosed with Celiac disease in early adulthood I always felt deprived that I couldn't have the traditional bread stuffing. Most years I would indulge and just suffer afterwards. I finally stumbled upon this recipe which I used in the neck cavity (just use more wild rice instead of breadcrumbs), bread stuffing in the larger cavity for everyone else. It turns out this is such a hit that now this is all we use!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.