Wild Rice Sausage Corn Dressing Recipes

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WILD RICE AND SAUSAGE DRESSING



Wild Rice and Sausage Dressing image

A bowl of this sausage and wild rice combo can be a meal in itself.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

Coarse salt and ground pepper
1 cup wild-rice blend
1/3 pound sweet Italian sausage, casings removed
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • In a 2-quart saucepan, bring 1 3/4 cups water to a boil. Add salt; stir in wild-rice blend (do not add seasoning packet). Return to a boil; reduce heat to a simmer. Cover; cook until rice has absorbed all liquid, 25 to 35 minutes.
  • Meanwhile, in a 10-inch nonstick skillet over medium-high heat, cook sausage until browned, breaking it up into small pieces with a wooden spoon, 8 to 10 minutes. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes.
  • In a large bowl, stir together rice, sausage, parsley, and Parmesan. Season with salt and pepper.

CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE



Cornbread and Wild Rice Dressing (Stuffing) With Sausage image

I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.

Provided by Dr. Chef

Categories     Long Grain Rice

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 lb sausage (removed from casings)
1 cup onion, chopped
4 stalks celery, chopped
1 medium shallot, minced
2 garlic cloves, minced
1 1/2 cups wild rice
2 tablespoons olive oil
4 cups fresh cornbread, crumbled
2 1/2 cups chicken stock (giblet stock works best)
2 cups water
2 tablespoons rubbed sage
1 teaspoon sea salt
1 teaspoon ground black pepper

Steps:

  • Preheat oven to 375°F.
  • Combine 2 cups of stock, water and rice in a medium saucepan.
  • Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
  • Drain, put in large mixing bowl with cornbread and set aside.
  • Heat olive oil in a large skillet.
  • Sauté onion, celery, garlic and shallot over medium heat until translucent.
  • Add sausage. Brown.
  • Add sage, salt, and pepper.
  • Add to rice/cornbread mixture. Toss.
  • Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
  • Cook on lower shelf until top is crispy, about 25 minute.

Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9

CORNBREAD, WILD RICE AND SAUSAGE STUFFING



Cornbread, Wild Rice and Sausage Stuffing image

I have been making this for Thankgiving for years. My daughter asked me to post it. The recipe makes plenty. I usually freeze half of it to use for Christmas dinner as well.

Provided by Elizabeita

Categories     < 60 Mins

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 9

16 ounces cornbread stuffing mix (Pepperidge Farm)
6 ounces long grain and wild rice blend, Original Recipe (Uncle Bens)
2 (14 ounce) cans low sodium chicken broth
1/2 cup butter (one stick)
2 onions, chopped
3 celery ribs, sliced
1 lb sage sausage
poultry seasoning, to taste
sage, to taste

Steps:

  • Sweat vegetables until tender in 1 tbsp butter.
  • Make package of rice according to directions on box.
  • Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
  • put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
  • Empty cornbread stuffing mix into large bowl.
  • Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
  • 7. Toss in rice, celery, onions, and sausage and mix until combined.
  • 8. Add poultry seasoning and sage to taste.

Nutrition Facts : Calories 175.9, Fat 7.3, SaturatedFat 4, Cholesterol 15.2, Sodium 425.9, Carbohydrate 24, Fiber 4.4, Sugar 2.1, Protein 4.1

COUNTRY WILD RICE WITH SAUSAGE



Country Wild Rice with Sausage image

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives

Steps:

  • Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
  • Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
  • When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

WILD RICE DRESSING WITH SAUSAGE, CORN AND LEEKS



Wild Rice Dressing with Sausage, Corn and Leeks image

Categories     Pork     Rice     Vegetable     Side     Bake     Thanksgiving     Stuffing/Dressing     Meat     Sausage     Leek     Corn     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 10

2 cups wild rice (about 12 ounces)
6 tablespoons (3/4 stick) unsalted butter
2 cups chopped leeks (about 2 medium; white and pale green parts only)
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
2 1/2 teaspoons dried thyme
2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
3/4 teaspoon salt
4 1/2 cups (or more) canned low-salt chicken broth

Steps:

  • Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
  • Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
  • Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

NELDA'S SAUSAGE AND RICE DRESSING



Nelda's Sausage and Rice Dressing image

This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
1 pound bulk pork sausage, cooked and drained
1 package (6 ounces) seasoned stuffing cubes
1 can (4 ounces) mushroom stems and pieces, drained
2 large eggs, beaten
3 cups chicken broth
1/2 cup chopped walnuts or pecans, toasted
1/4 teaspoon seasoned pepper
Poultry seasoning to taste

Steps:

  • Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts :

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE



Corn and Wild Rice Soup with Smoked Sausage image

Categories     Soup/Stew     Food Processor     Rice     Sauté     Kid-Friendly     Lunch     Sausage     Corn     Bon Appétit     Small Plates

Yield Serves 12

Number Of Ingredients 9

12 1/2 cups (or more) canned low-salt chicken broth
1 1/4 cups wild rice (about 7 1/2 ounces)
6 1/4 cups frozen corn kernels (about 2 1/2 pounds) thawed
2 tablespoons vegetable oil
10 ounces fully cooked smoked sausage (such as kielbasa), cut into 1/2-inch cubes
3 carrots, peeled, diced
2 medium onions, chopped
1 1/2 cups half and half
Chopped fresh chives or parsley

Steps:

  • Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
  • Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
  • Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
  • Ladle soup into bowls. Garnish with chives and parsley and serve.

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

WILD RICE 'N' BREAD DRESSING



Wild Rice 'n' Bread Dressing image

Hearty wild rice is and appealing addition to traditional bread stuffing, while chopped carrot adds pretty color.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tablespoons dried parsley flakes
4 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

Steps:

  • In a large skillet, saute the celery, onion and carrot in oil until tender. Stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper and poultry seasoning. Add the broth; heat through., In a large bowl, combine bread cubes and wild rice. Stir in broth mixture; toss to coat. Transfer to a greased shallow 2-1/2-qt. baking dish. , Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 206 calories, Fat 9g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 687mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

WILD RICE DRESSING



Wild Rice Dressing image

This is delicious served as a side dish or as a stuffing for our Crown Roast or Roast Goose.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 17

1/2 cup slivered almonds
Unsalted butter, for casserole
5 tablespoons olive oil
2 medium onions, coarsely chopped
4 celery ribs, chopped into 1/2-inch pieces
5 large cloves garlic, finely minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
Salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
8 ounces sweet fennel sausage, casings removed
2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
1/2 cup Calvados, or white wine
6 cups cooked wild rice
4 cups cooked white rice
20 dried apricot halves, quartered
12 dried pitted prunes, halved

Steps:

  • Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
  • Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.

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