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Wild Rice Dressing with Sausage
Wild rice dressing with sausage, mushrooms, dried cranberries and pecans. No Thanksgiving or Christmas gathering is complete without this hearty and delicious side dish! This easy wild rice stuffing recipe is naturally gluten-free and packed with fiber.
Prep Time
10 mins
Cook Time
1 hr
Servings: 6
Calories: 379 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 sausages
- 2 tbsp butter * see note 1
- 3 shallots , finely chopped
- 2 stalks celery , finely chopped
- ½ pound (225g) mushrooms, sliced
- ½ cup (50g) dried cranberries , roughly chopped
- 3 cloves garlic , minced
- 1 tsp sea salt flakes
- 1 tsp black pepper
- 1 tsp sweet paprika
- 2 tsp dried herbs (such as Italian seasoning)
- 1 ½ cups (300g) wild rice or wild rice blend
- 3 cups (750ml) chicken broth * see note 1
- 1 bay leaf
- ½ cup (65g) pecans , roughly chopped
- 3 tbsp fresh parsley , chopped
- Handful pomegranate seeds , optional
Instructions
- Preheat the oven to 350°F / 180°C. Squeeze the sausages out of their casings. Cook the sausage meat in a casserole dish over medium-high heat for a few minutes, stirring and breaking it up with your wooden spoon, until the fat starts to render.
- Add the butter, diced shallots and chopped celery, sprinkle with the seasoning and sauté for five minutes until they start to soften.
- Stir in the garlic, sliced mushrooms and cranberries and continue to cook for a few minutes.
- Add the wild rice, chicken broth and bay leaf. Bring everything to a gentle simmer, cover the casserole and bake in the oven for 40-50 minutes or until the rice is cooked through.
- Stir in the chopped nuts and parsley and fluff up the rice. Have a taste to check whether you need to adjust the seasoning. Scatter with fresh pomegranate seeds for a pop of color and festive presentation and serve with your favorite dishes.
Cup of Yum
Notes
- Note 1: For vegetarian or vegan variations, omit the sausage meat, replace the butter with a neutral oil and use vegetable broth / stock.
- Storage: Store leftovers in the fridge for up to three days and reheat in a pan or the microwave until the stuffing is piping hot throughout before serving.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
45g
(15%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
733mg
(31%)
Potassium
630mg
(18%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
511IU
(10%)
Vitamin C
5mg
(6%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 733mg | 31% |
| Potassium | 630mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 511IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.