"Both wild rice and sausage are key ingredients in this hearty stuffing." — Bob Evans®
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1 1/4 cups
2 (6 ounce) boxes
long grain and wild rice mix
Bob Evans® Savory Sausage Roll or Original Recipe Sausage Roll
dried bread crumbs
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.
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!?
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Wild Rice Stuffing
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
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