Sausage & Wild Rice Stuffing

Wild rice gives this stuffing a chewy, nutty character that bread-based versions can’t match. Combined with browned sausage meat, sauteed mushrooms, onion, sage, and parsley, it’s earthy, savory, and substantial enough to stand up to rich birds like duck or turkey.

Precook the wild rice before making the stuffing. Wild rice takes 40 to 50 minutes to simmer on its own, so plan ahead. The grains should be tender but still slightly chewy, not blown open and mushy.

The sausage, mushrooms, and onion saute together in butter until the sausage is cooked through and the mushrooms have released their liquid. Combine everything while warm so the flavors meld. The butter and sausage fat coat the wild rice and carry the sage and parsley flavor throughout.

Chef Tips

• Cook the wild rice until just tender. It’ll continue softening inside the bird. Overcooked rice turns to mush during roasting.
• Break up the sausage meat while frying. Small, crumbly pieces distribute better through the stuffing than large chunks.
• Taste before salting. The sausage and butter bring sodium. You may need less salt than you think.
• Use as stuffing or a side. Spoon it into a bird’s cavity, or bake it in a casserole dish at 350°F (175°C) for 25 minutes as a standalone side.

Variations

• Cranberry addition: Fold in ½ cup dried cranberries for a tart, sweet contrast to the sausage.
• Pecan crunch: Add ¼ cup toasted chopped pecans for extra texture and nutty flavor.
• Italian sausage swap: Use hot or sweet Italian sausage for a more herbed, fennel-scented stuffing.