I’m so excited to share this delicious alternative to traditional stuffing. It’s so good you should find a place for it on your menu, even if you want to keep traditional stuffing on the menu, too. It is especially perfect if you have anyone coming to Thanksgiving dinner who needs to eat gluten-free.
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.
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. Set the timer for 15 minutes. (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
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