Wild rice and sausage stuffing

    1 hour 30 min

    This stuffing was created by accident one year when we realised that we did not have enough breadcrumbs to make a proper stuffing. We decided to add some wild rice to our usual recipe to bulk it up in place of the bread, and hey presto, this delicious recipe was born!

    2 people made this

    Serves: 12 

    • 230ml water
    • 400g uncooked wild rice
    • 110g butter
    • 450g pork sausage meat
    • 400g chopped onions
    • 250g chopped celery
    • 170g chopped mushrooms
    • 1 1/2 teaspoons dried thyme
    • 1 1/2 teaspoons dried rosemary
    • 2 teaspoons salt
    • 1 1/2 teaspoons pepper
    • 280g cubed wholemeal bread
    • 2 large cooking apples - peeled, cored, and chopped
    • 160g raisins
    • 430ml chicken stock

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.
    2. Preheat oven to 180 C / Gas 4.
    3. Melt the butter in a large, heavy frying pan over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper
    4. In a large bowl, mix the sausage mixture with the cooked rice, wholemeal bread, apples, and raisins. Gradually blend in chicken stock until mixture is moistened. Transfer mixture to a large baking dish.
    5. Bake for 30 minutes in the preheated oven, until lightly browned.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    Great dressing, however, there was one made by S&W Foods on the Brown Rice they used to sell. On this one, get rid of the whole wheat bread and use 3 cups brown rice (uncooked), no mushroomes, no raisins, Saute the celery & onions in a large stock pot, using enought water/chickent broth to cook this much rice, add sausage, seasonings, apples (finely chopped) to rice mixture and mix well. You can serve on the side without the mess of stuffing the birds, and just keep warm in a casserole dish to serve buffet style. Expect it to go fast.  -  02 Nov 2001  (Review from Allrecipes US | Canada)


    I believe that this recipe is incorrect as written, with the water and rice quantities reversed -- it should be 1 cup wild rice and 2-1/2 cups water. There isn't anywhere close to enough liquid in this recipe to properly cook 2-1/2 cups of wild rice and also moisten all of that bread. With that change, this is a 5 star recipe, and I don't normally even like stuffing. Some other minor modications that I make: I cook the rice in the chicken broth plus 1 cup of water (don't drain any excess after cooking the rice), then add the rest of the water at the end. That seasons the rice more effectively. I also reduce the salt and pepper slightly, 1-1/2 tsp salt and 1 tsp pepper, and use low sodium chicken broth. I love salt (my wife thinks I use too much), but this recipe is just a bit too heavy on salt without those changes. I also simplify some of the quantities to 2 medium onions, 4 large stalks celery, 8 oz mushrooms, and 12 slices of bread. The result is about the same as the quantities (in cups) shown, but I think this makes shopping and prep easier. When combining the final mixture, add additional water (up to about 2 more cups) until the mixture is well moistened but there is no standing liquid.  -  21 Nov 2011  (Review from Allrecipes US | Canada)


    This is really great for stuffing squash or small pumpkins. A nice range of flavors and very easy to add or take away some items if you would like. A very nice and versatile recipe. Easy to make ahead.  -  03 Oct 2006  (Review from Allrecipes US | Canada)