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Sausage and Wild Rice Stuffing

By: Bob Evans®  
"Both wild rice and sausage are key ingredients in this hearty stuffing."

Rating: This weblink has been rated 5 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 154 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 cups
 

Ingredients

  • 1 cup orange juice
  • 1 1/4 cups dried cranberries
  • 2 (6 ounce) boxes long grain and wild rice mix
  • 1 pound Bob Evans® Savory Sausage Roll or Original Recipe Sausage Roll
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup dried bread crumbs

Directions

  1. In small bowl, combine orange juice and cranberries. Set aside. Prepare rice mixes according to package directions. While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned. Stir in cooked rice, orange juice and cranberries and bread crumbs. Spoon into a greased 9 inch x 13 inch baking pan. Cover and bake at 400 degrees F for 20 minutes. May be placed in turkey or chicken.

Footnotes

FOOTNOTE

  • Recipe can be halved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 445 | Total Fat: 16g | Cholesterol: 30mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by ManassasMa 
This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Sandserene 
This is a GREAT recipe for low cost. I will say one thing ... it sure tasted even better... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Holly K 
I have to say I was not impressed. I made this just as a casserole, not used as a stuffing,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2007 by Dori30something 
I found this recipe several years ago, and made it a month prior the Thanksgiving as a trial. ... MORE

 
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