Cornbread, Wild Rice and Sausage Stuffing

Total Time
Prep 10 mins
Cook 25 mins

I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.

Ingredients Nutrition


  1. Sweat vegetables until tender in 1 tbsp butter.
  2. Make package of rice according to directions on box.
  3. Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
  4. put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
  5. Empty cornbread stuffing mix into large bowl.
  6. Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
  7. 7. Toss in rice, celery, onions, and sausage and mix until combined.
  8. 8. Add poultry seasoning and sage to taste.
Most Helpful

I look for recipes that I can turn Gluten Free that the whole family loves ... and this is a winner! I used Bob's Red Mill gluten free cornbread mix and a gluten free bouillon, and instead of pork sausage - I used ground turkey mixed with sage and ground fennel seed.

8elgian December 02, 2013

I hate stuffing. I don't do Stove Top. I only make stuffing for my husband on Thanksgiving and then toss the rest as it sits in the refrigerator for days afterward. I decided to try this for something new and because the ingredients sounded appealing. I will never make another Stove Top box of mush again. Not only did this recipe turn me into a stuffing lover, but my children loved it as well. Very good and thank you for listening to your daughter and posting it!

CrystalRN November 27, 2008

This recipe is sooo good. I don't know why I don't make it to have at anytime during the year. I guess having it only on the holidays makes it extra-special. Thanks for sharing your fabulous recipe, mom!

Cynna September 27, 2007