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Wild Rice + Sausage Stuffing
Let’s try something a little different this holiday season! Our wild rice stuffing is SO SO GOOD and packed with lots of familiar fall favorite flavors!
Wild Rice takes a bit longer to cook but it’s really worth the wait. Perfectly al dente with lots of beautiful texture.
This recipe is packed with complementary flavors + textures while also being packed full of nutrients too! You could even make a batch of this wild rice stuffing on a random Sunday then portion it out throughout your week for meal prep – just to keep things really interesting this winter!
Many health food stores and Amazon carry apple juice sweetened dried cranberries rather than using the typical dried cranberries which usually are heavily sweetened with cane sugar.
➡️ Homemade Turkey Sausage
- 1-1/4 cups wild rice blend
- 4 cups reduced-sodium chicken or turkey bone broth, divided
- 1 bay leaf
- 1 lb turkey sausage or lean ground turkey meat
- 1 large red onion or 3 small shallots, diced
- 1 cup celery including the leafy tops, chopped
- 2 fresh garlic cloves, minced
- 2 tart apples, diced
- 1 cup dried cranberries
- 1 cup coarsely chopped pecans
- 1 Tbsp minced fresh thyme
- 1/4 tsp freshly ground pepper, or to taste
- 1/2 tsp sea salt, or to taste
- 1 Tbsp avocado oil
Place a medium saucepan over medium-high heat, add in 3 cups of bone broth along with your bay leaf then bring it to a boil.
Add in your wild rice and stir briefly to break up the clumps of rice. Turn down the heat to LOW and simmer covered with its lid and cook until rice is just tender and liquid is absorbed. About 40-45 minutes. Keep an eye on it and add a touch more broth if needed. Remove bay leaf, fluff with a fork then set aside.
Meanwhile, preheat your oven to 300 degrees f. and lightly spray a 9×13 inch baking dish with avocado oil cooking spray or simply brush your dish with avocado oil.
In a large heated skillet over medium heat, add in diced onions/shallots and celery, then cook until translucent, 3-4 minutes.
Add in sausage/ground turkey and cook breaking it up with a wooden spoon, until nicely browned, about 6-8 minutes.
Stir in the garlic and cook for another minute.
Once the sausage is cooked through, remove it from the heat. Stir your chopped apples into the sausage mixture together with the cranberries, chopped pecans, thyme, and freshly ground black pepper. Taste test then add sea salt according to your taste.
Next, add in your cooked rice and the remaining cup of broth; stir with a wooden spoon until everything is well combined.
Place your stuffing mixture into the prepared baking dish and loosely cover with aluminum foil so that it doesn’t touch the food.
Bake in your preheated oven for 20 minutes.
Remove the foil and give it a good stir, then place the dish back into your oven and bake for an additional 10-15 minutes, or until the top and edges are a beautiful golden brown.
For prep & storage:
You can store the mixture unbaked in an air-tight container. Refrigerate for up to 3 days prior to serving – just bake in the oven (following baking instructions) and serve.
Leftovers reheat really well and last for about 4-5 days in the fridge.