Wild Rice Mushroom Sausage Stuffing Recipes

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ONE-POT SAUSAGE & MUSHROOM WILD RICE



One-Pot Sausage & Mushroom Wild Rice image

We've dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it's also a comforting and elegant dish for any time of the year.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
1/2 cup thinly sliced celery
3/4 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1 cup uncooked wild rice
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup chopped walnuts, toasted, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
  • Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
  • Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 85 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 13 g, ServingSize About 1 Cup, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g

WILD RICE AND SAUSAGE STUFFING



Wild Rice and Sausage Stuffing image

A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.

Provided by sugarpea

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups cooked wild rice
8 ounces mild sausage
4 slices bacon, cut into 1 ",pieces
1 1/2 cups onions, chopped
8 ounces mushrooms, sliced
1 cup celery, chopped
1 teaspoon crushed leaf oregano
1/2 teaspoon crushed sage leaf
2 cups breadcrumbs
salt and pepper

Steps:

  • Crumble and cook the sausage, drain and set aside.
  • Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
  • Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
  • Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE



Holiday Stuffing With Mushrooms, Pine Nuts, Sausage, Wild Rice image

This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.

Provided by CarrieOkii

Categories     Pork

Time P1DT3h

Yield 24 serving(s)

Number Of Ingredients 15

1 loaf French bread
1 (12 ounce) box cubed cornbread stuffing mix
2 (12 ounce) packages Jimmy Dean sausage
1/2 lb butter
1 lb fresh white button mushrooms, sliced
2 medium onions, chopped
3 cups celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons fresh rosemary leaves, chopped (removed from stems)
1/4 cup fresh parsley, chopped
1 cup pine nuts
1 (4 ounce) box cultivated extra-fancy wild rice
4 cups chicken broth, divided
1/2 cup port wine

Steps:

  • Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
  • Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
  • Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
  • Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
  • In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
  • To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
  • (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).

Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6

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