Wild Rice Stuffing
This Wild Rice Stuffing recipe with sausage is savory and hearty, and a delicious twist on traditional stuffing. It's a fast, easy recipe with 5 ingredients that takes about 20 minutes to make. Perfect side dish for your Thanksgiving dinner or any holiday meal.
For more easy side dishes, try Southern Green Bean Casserole, Roasted Brussels Sprouts and Sweet Potatoes, and Paula Deen Corn Casserole.
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We always had wild rice stuffing at every holiday meal, but no one ever wrote down my grandpa's recipe. This savory wild rice dish is the version my mom created to take to him at the care center, using clever convenience shortcuts to make it taste just like his. It's easy, tastes close enough to what I remember, and can be adapted in a million ways. And did I mention it's easy?
If you love the earthy flavor of wild rice, try this Zesty Quinoa Vegetable Salad or Corn and Wild Rice Salad next.
❤️You're Going to Love These
- Classic Midwestern wild rice stuffing with the savory combination of wild rice and sausage
- Fast, easy make-ahead holiday side dish
- Unique twist on traditional bread stuffing
- Pairs with turkey, ham, prime rib, game hens, or roasted chicken
🍲Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Sausage. I used regular pork sausage. Breakfast sausage, Italian sausage, or hot sausage works too.
- Stovetop Stuffing. Any flavor works. Savory Herbs is perfect for holiday meals.
- Cooked wild rice. Canned wild rice is a great time saver. Or use 2-3 cups cooked wild rice, like this instant pot wild rice, or a brown rice and wild rice blend.
- Broth. I use reduced-sodium chicken broth, you can also use chicken stock, vegetable broth or water.
🌿Variations or Substitutions
- Onions, celery, apples. Remove the sausage from the pan. Sauté 1 small onion, 4 ribs of celery, and/or 1-2 sweet apples in butter until softened. Return the sausage to the pan and proceed with the recipe.
- Dried cranberries. Add up to a cup of dried cranberries with the broth.
- Toasted pecans. Stir pecans in with the stuffing mix.
- Seasonings. Season to taste with poultry seasoning, sage, rosemary, or thyme.
- Fresh herbs. Brighten up the flavors by adding fresh herbs before serving.
🥣How to Make Wild Rice Stuffing
Step 1. Brown sausage in a large skillet over medium heat. Add broth and butter, bring to a boil.
Step 2. Add stuffing mix and wild rice. Stir to combine. (You can also combine in a large bowl). Let it rest 5 minutes to absorb the broth. Add more broth or water as needed. Serve or keep warm in a 350-degree oven or a slow cooker on low.
👉Helpful Hint: Add extra broth or water if more moisture is needed.
✅Top Tips
- For a crisp top, bake uncovered at 350.
- If you don't have a large skillet, Dutch oven, or large pot, combine the stuffing mix and browned sausage in a large bowl.
- Keep warm in a Crock Pot on low heat.
🎁Storage & Make Ahead
- Refrigerate tightly covered in an airtight container for 3-4 days.
- Freeze in an airtight container up to 3 months.
Reheat
Reheat small portions in the microwave or larger portions covered in a 350-degree oven for 20-25 minutes. Add broth or water if it seems dry.
❓FAQ
Yes. Prepare completely, cool, cover, and refrigerate. Reheat before serving. Add more broth or water if it is dry.
Yes. Substitute with cooked chicken or turkey or browned ground beef. Or leave out the meat completely.
No. Canned wild rice works great and saves a ton of time, but you can also use cooked wild rice or a brown rice and wild rice blend.
Yes. Add a splash of broth to keep it moist and set to low.
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📖 Recipe
Wild Rice Stuffing
Ingredients
- 16 oz. pork sausage
- 3 cups reduced-sodium chicken broth or water plus more, as needed
- ½ cup butter cut into cubes
- 2 6 oz. boxes Stovetop Stuffing any flavor, I used Savory Herbs
- 2 15 oz. cans wild rice, drained and rinsed or 3 cups cooked wild rice
Instructions
- Brown the sausage in a large, deep skillet, Dutch oven, or large pot over medium heat. Add the broth and butter and bring to a boil. Add the stuffing mix and wild rice. Stir to combine. (You can also use a large bowl if your skillet isn't large enough). Let it rest 5 minutes to absorb the broth. Add more broth or water as needed.
- Serve immediately or keep warm in a greased baking dish at 350°F, covered for a moist texture or uncovered for a crispy top. Or keep warm on low in a greased Crock Pot.
Notes
- Add extra broth or water if more moisture is needed.
- If you don't have a large skillet, Dutch oven, or large pot, combine the stuffing mix and browned sausage in a large bowl.
- For a crisp top, bake uncovered at 350.
- Keep warm in a Crock Pot on low heat.
