You’re going to love the way the flavors mingle, and the sausage and mushrooms just make it so full of flavor. I think sometimes people assume that making stuffing is complicated. But it really couldn’t be more simple, especially this recipe. You chop some stuff up, cook some rice, sauté some things, and then mix it all together. I can’t wait for you to give this simple recipe a try!
Gluten-Free Side Dishes for the Holidays
- Spinach Poppy Seed Salad
- Roasted Parmesan Brussels Sprouts
- Five Minute Orange Fluff Jello Salad
- Maple Balsamic Roasted Carrots
- Sunshine Salad
- Buttermilk Mashed Potatoes
Step-by-Photos for How to Make Wild Rice Sausage and Mushroom Stuffing
Frequently Asked Questions about How to Make Wild Rice Sausage and Mushroom Stuffing
Can I substitute chicken bouillon and water for the chicken broth?
Absolutely. As you can see in the step-by-step photos, I used chicken bouillon and water.
Will turkey sausage work in this recipe?
I have not made it with turkey sausage, but I don’t see why it would not.
Can I use fully-cooked sausage crumbles?
Yes. If you choose to use fully-cooked sausage crumbles, keep in mind that you will have chunks of sausage throughout instead of very small pieces, changing the overall texture of the stuffing.
I’m not a fan of craisins. Can I leave them out?
Yes, you can, and the stuffing will still taste good.
Is this recipe gluten-free?
As written, this recipe is gluten-free. If you substitute chicken bouillon and water for the chicken broth, make sure to use gluten-free chicken bouillon if you want the stuffing to be gluten-free.
How many servings does this recipe make?
If you are serving it during the holidays with many side dishes, it will serve 12-15 people. However, if it is the main side dish, then it will serve half of that.
Chef’s Tools:
More Thanksgiving Dinner Recipes
- 2 cups wild rice
- 3 cups chicken broth
- 1 tsp poultry seasoning
- ½ tsp ground sage
- 1 lb Jimmy Dean sausage
- 1 large onion, diced
- 4-5 stalks celery, sliced ¼-inch thick
- 8 ounces mushrooms, sliced
- 1 cup dried cranberries
- Salt and pepper to taste
- In a 2-quart saucepan with a lid, combine the chicken broth, poultry seasoning, and ground sage. Bring to a boil.
- Next, add 2 cups of wild rice, stir, turn down to a low simmer, and put the lid on. Cook the rice for the specific time stated on the instructions from the package. (When rice is done cooking, remove from heat and leave the lid on for 5 additional minutes.)
- While the rice is cooking, brown the sausage, and then add the diced onion, celery, and sliced mushrooms. Lightly salt the onion, celery, and mushrooms, and then mix them into the sausage. Sauté until celery is tender.
- Combine the cooked rice and sausage mixture. Mix well, and then stir in one cup of craisins.
- Serve warm.
- Enjoy!
Delicious Thanksgiving Pies
I just finished making this. It tastes great!
I had a few issues with the recipe:
It did not say if the wild rice was raw or pre-cooked. If raw , 15 minutes is not long enough to cook it.
Neither did the recipe say to drain the wild rice before mixing it in with the other ingredients.
The recipe says it should serve 10–15 persons. I think it will serve 6-8 persons.
That’s all! Thank you!!
Hi, Cindy. Thank you for trying the recipe and glad you liked it. I’m sorry you had some issues. Maria does use raw wild rice. I’m going to make a note on the recipe to follow the directions to cook the wild rice from the instructions on the package. Wild rice should not need to be drained after it is cooked. Most or all of the water should be absorbed in the cooking process. When Maria serves this, it’s usually during the holidays where there are many side dishes. If served as the main side dish, it may not go as far. Thank you for your input.