Wild Rice Stuffing with Apple & Sausage

November/December 2012

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

Wild Rice Stuffing with Apple & Sausage

Makes: 14 servings, 1 cup each

Active Time:

Total Time:


  • 1 1/4 cups wild rice (8 ounces)
  • 4 cups cubed Jewish rye bread (1/2-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 1/4-inch dice
  • 1 cup diced celery
  • 3 cups reduced-sodium chicken or turkey broth
  • 1 cup dried cherries
  • 1 cup coarsely chopped pecans
  • 1 1/2 tablespoons minced fresh marjoram
  • 2 teaspoons minced fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 300°F.
  2. Place rice in a medium saucepan and add enough water to cover by about 1 1/2 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°. 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.

Tips & Notes

  • 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.


Per serving: 290 calories; 9 g fat (1 g sat, 4 g mono); 24 mg cholesterol; 40 g carbohydrates; 5 g added sugars; 13 g protein; 5 g fiber; 523 mg sodium; 339 mg potassium.

Nutrition Bonus: Zinc (17% daily value), Folate (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 fruit 1/2 vegetable, 1 medium-fat meat, 1 fat

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Recipe Categories

Total Time
More than 1 hour
Type of Dish
Side dish, grain
8 or more
Main Ingredient
Preparation/ Technique

Ease of Preparation
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