Sausage, Apple & Wild Rice Stuffing

Sausage, Apple & Wild Rice Stuffing

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From: Diabetic Living Magazine, Winter 2020

Swapping in cauliflower rice can help create a lower-carb holiday side. To ensure a perfect texture, wild rice and riced cauliflower are cooked separately and then combined.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ½ cup wild rice, rinsed
  • ½ pound hot turkey breakfast sausage (such as Jennie-O), removed from casings, if necessary
  • 2 tablespoons olive oil, divided
  • 8 ounces baby portobello mushrooms, thinly sliced
  • ½ cup chopped onion
  • 1 carrot, diced
  • 1 stalk celery, sliced
  • 6 cloves garlic, minced
  • 2 cups riced cauliflower (see Tip)
  • 1 medium juicy, crisp apple, such as Honeycrisp, diced
  • ¼ cup low-sodium chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup chopped fresh parsley
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme


  • Prep

  • Ready In

  1. Cook wild rice according to package directions, 40 to 50 minutes. Drain.
  2. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to crumble, until brown, 5 to 7 minutes. Transfer to a medium bowl.
  3. Add 1 Tbsp. oil to the pan. Add mushrooms and cook over medium-high heat, stirring occasionally, until very brown, 7 to 9 minutes. Transfer the mushrooms to the bowl with the sausage.
  4. Add the remaining 1 Tbsp. oil to the pan. Add onion, carrot, celery, and garlic; cook over medium-high heat, stirring occasionally, until tender, 4 to 5 minutes.
  5. Return the mushrooms and sausage to the pan. Stir in cauliflower, apple, broth, salt, and pepper; cover and cook until the cauliflower and apple are tender-crisp, about 5 minutes. Remove from heat and stir in the rice, parsley, sage, and thyme.
  • Tip: Look for riced cauliflower in the produce section of your grocery store, or make your own: pulse cauliflower in a food processor to get rice-size pieces.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 156 calories; 7 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 9 g protein; 27 mcg folate; 28 mg cholesterol; 5 g sugars; 1,480 IU vitamin A; 18 mg vitamin C; 26 mg calcium; 1 mg iron; 364 mg sodium; 245 mg potassium
  • Nutrition Bonus: Vitamin A (30% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings: 1

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