Sausage and Wild Rice Stuffing Recipe -
Sausage and Wild Rice Stuffing Recipe
  • READY IN 35 mins

Sausage and Wild Rice Stuffing

Recipe by  

"Both wild rice and sausage are key ingredients in this hearty stuffing."

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Ingredients Edit and Save

Original recipe makes 8 cups Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
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  • Note
  • Recipe can be halved.

Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2007

This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my Thanksgiving Dinner on my family over the weekend and 1 hubby and 3 "almost adults" thought it was WONDERFUL. In the past, I've always made a cornbread/sausage stuffing. But -- and quite humbly -- I have to acknowledge that this recipe beats the one that USED to be "mine" by a large margin. I'll be preparing it again on my stove top and serving it on Thursday. At other times, too.

Most Helpful Critical Review
Mar 23, 2008

I have to say I was not impressed. I made this just as a casserole, not used as a stuffing, thinking it sounded like a nice change and different flavor, but my family of 4 did not care for it at all. Maybe the recipe is good, but it just didn't fit out taste!?


7 Ratings

Sep 08, 2009

This is a GREAT recipe for low cost. I will say one thing ... it sure tasted even better after I transferred it from the pan into a crock pot to keep it warm until our carry in at lunch time!

Nov 24, 2010

I make this every Thanksgiving, and usually a few times throughout the Fall and Winter. I love that it's different than traditional stuffing, and not nearly as heavy on the stomach.

Nov 12, 2007

I found this recipe several years ago, and made it a month prior the Thanksgiving as a trial. I fell in love with it, making it part of my holiday menu.

Jan 06, 2012

I made this as a side for Christmas. It was great. Great texture and flavor. I used turkey sausage instead of pork sausage. No onecould tell the difference. I think in the future I man use this as a main dish.


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  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 58.7 g
  • 19%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 1276 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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