Wild Rice Stuffing with Apple & Sausage

Wild Rice Stuffing with Apple & Sausage

2 Reviews
From: EatingWell Magazine, November/December 2012

This amazing wild-rice stuffing recipe is bursting with rustic fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs.

Ingredients 14 servings

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Original recipe yields 14 servings
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  • 1¼ cups wild rice (8 ounces)
  • 4 cups cubed Jewish rye bread ( ½-inch cubes), preferably day-old
  • 1 pound sweet turkey sausage, casings removed
  • 2 cups chopped leeks, white and light green parts only
  • 2 tart apples, cut into ¼-inch dice
  • 1 cup diced celery
  • 3 cups reduced-sodium chicken or turkey broth
  • 1 cup dried cherries
  • 1 cup coarsely chopped pecans
  • 1½ tablespoons minced fresh marjoram
  • 2 teaspoons minced fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat oven to 300°F.
  2. Place rice in a medium saucepan and add enough water to cover by about 1½ inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
  3. Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.
  4. Increase oven temperature to 425 degrees . Coat a 3- to 4-quart baking dish with cooking spray.
  5. About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
  6. Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
  7. Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
  • Make Ahead Tip: Prepare rice (Step 2), cover and refrigerate for up to 3 days; toast bread (Step 3), cover and store at room temperature for up to 2 days.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 291 calories; 9 g fat(1 g sat); 5 g fiber; 40 g carbohydrates; 13 g protein; 70 mcg folate; 24 mg cholesterol; 10 g sugars; 5 g added sugars; 630 IU vitamin A; 5 mg vitamin C; 46 mg calcium; 2 mg iron; 510 mg sodium; 339 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fruit, ½ vegetable, 1 medium-fat meat, 1 fat

Reviews 2

April 04, 2015
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By: EatingWell User
my all-time favorite stuffing recipe Stuffing is my favorite part of a holiday meal, but this recipe trumps any I've ever tasted. It's absolutely worth the time and trouble to make. The flavors work together incredibly well, and it's not only delicious, it's also a lot more nutritious than most. A real hit with everyone I've served it to. Pros: healthy and delicious Cons: time consuming to prepare
November 27, 2012
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By: EatingWell User
Everyone loved it Decided to take this to my sister's house for Thanksgiving. This was out of the ordinary for the normal menu. Well, everyone loved it. People went back for seconds. we hardly had any left once everyone claimed the leftovers. This recipe has a perfect blend of both texture and flavors. We will make it agan. Pros: Taste
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