California Wild Rice And Sausage Stuffing

CWR and sausage stuffing-photo by Anna Williams

This stuffing can be made a day ahead and stuffed into a bird or warmed in a casserole dish.

Photo by: Anna Williams

Makes 6 cups
Serves 12 serving.

  • 1 cup California wild rice
  • 3 cups boiling low sodium chicken broth or salted water
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/3 pound fresh mushrooms, chopped (about 2 cups)
  • 1 pound mild Italian-seasoned turkey sausage, casings removed
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced fresh sage, or 1 ½ teaspoons dried sage
  • 1 teaspoon salt
  • Fresh ground black pepper
Cooking Instructions:

Rinse wild rice in a colander under cool running water until water runs clear. Add boiling broth (or water with 2 teaspoons salt) to wild rice in a 2-quart casserole dish; cover and bake at 350° F for 1 hour. Drain any excess liquid, if necessary. You should have 3 cups cooked wild rice. Set aside.

Meanwhile, heat butter in a large frying pan over medium-high heat. Add onion and sauté 1 to 2 minutes. Add mushrooms and sauté until mushrooms wilt and give off juices, about 4 minutes.

Add turkey sausage, mixing and crumbling as it cooks, until no pink remains, about 5 to 6 minutes. Add cooked wild rice to turkey sausage mixture along with parsley, sage, salt and pepper. Stir over medium heat until flavors blend, about 2 minutes.

May use to stuff cavity of turkey, chicken, pheasant or squash.

Nutrition facts per serving: 216 cal; 12.5 g carb; 11 g pro; 14 g fat (58% cal from fat); 34 mg chol; 1 g fiber; 606 mg sod

Compliments of California Wild Rice Advisory Board
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Always in Season


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
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California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.