By Becky Hardin
Updated Mar 17, 2025
Wild Rice Sausage Stuffing is a hearty, flavorful twist on the classic. Baked to perfection and easy to make ahead, it’s an ideal dish for Thanksgiving or any holiday gathering. I use wild rice, which brings a deliciously nutty texture that pairs beautifully with savory sausage and herbs. It’s a must-try side that goes perfectly with chicken, Cornish hens, turkey, or ham!
5-Star Review
“This is one of my favorite side dishes! Definitely going to be making this again.” -Stephanie
Easy Wild Rice Sausage Stuffing
Wild rice is a seed that is cooked just like rice in various recipes. It’s chewy, high in protein, low in carbs, flavorful, and naturally gluten-free. That’s why my homemade stuffing is a healthier twist on the classic version! I make this with pecans, onions, pork sausage, and apple. It’s crispy, meaty and savory. The combination of these ingredients makes for one tasty stuffing!
Ingredients1x2x3x
- ▢ ¾ cup chopped pecans
- ▢ water use the amount suggested on the rice package
- ▢ 1 cup dry wild rice blend* or brown rice
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ 1 teaspoon chicken bouillon granules or 1 bouillon cube
- ▢ 2 tablespoons canola oil
- ▢ 1 onion diced
- ▢ 1 Granny Smith apple peeled, cored, and diced
- ▢ 12 ounces pork sausage
- ▢ 1 teaspoon brown sugar
- ▢ ½ cup low-sodium chicken broth
- ▢ ¼ cup Southern Comfort liquor** optional
- ▢ 1 teaspoon Bouquet Garni***
Instructions
- Preheat the oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray.
- Spread pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside. ¾ cup chopped pecans
- In a medium saucepan, add water (use amount per package directions for 1 cup dry rice), rice, kosher salt, black pepper, and chicken bouillon. Cook the rice per package directions. water, 1 cup dry wild rice blend*, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chicken bouillon granules
- While the rice cooks, heat a large skillet over medium heat. Add oil, diced onion, diced apple, and sausage. Cook, stirring often, until the onion and apple are tender and sausage is brown and crumbly. 2 tablespoons canola oil, 1 onion, 1 Granny Smith apple, 12 ounces pork sausage
- Add brown sugar. Cook and stir about 2 minutes. 1 teaspoon brown sugar
- Stir in the chicken broth, liquor, and Bouquet Garni. Stir well and bring to a simmer – cook for 3 minutes. ½ cup low-sodium chicken broth, 1 teaspoon Bouquet Garni***, ¼ cup Southern Comfort liquor**
- Add the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
- Bake the rice at 375°F for 30-40 minutes or until hot throughout and golden brown on top. Enjoy!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Wild Rice Stuffing With Sausage Step by Step Photos
Preheat the oven and toast the pecans : Start by preheating the oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray and set it aside.
Spread ¾ cup chopped pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside.
Cook wild rice per instructions : In a medium saucepan, add water (use amount per directions for 1 cup dry rice), 1 cup dry wild rice blend, ½ teaspoon of kosher salt, ½ teaspoon ground black pepper and 1 teaspoon of chicken bouillon granules. Cook the rice per package directions.
Prepare sausage : While the rice cooks, heat a large skillet over medium heat. Add 2 tablespoons canola oil, 1 diced onion, 1 diced Granny Smith apple and 12 ounces pork sausage. Cook, stir often, until the onion and apple are tender and sausage is brown and crumbly.
Add 1 teaspoon brown sugar. Cook and stir about 2 minutes.
Now add ½ cup low-sodium chicken broth, 1 teaspoon of Bouquet Garni and ¼ cup Southern Comfort liquor. Stir well and bring to a simmer. Cook for 3 minutes.
Combine rice and sausage and bake : Finally add in the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
Bake the casserole at 375°F for 30-40 minutes or until hot throughout and golden brown on top.
Serve and enjoy : Transfer the casserole at the kitchen counter. Serve hot and enjoy!
How to Store
Refrigerate any leftovers in an airtight container for 3-5 days. Simply reheat it in the microwave in 30 second intervals.
If planning ahead of time, bake the stuffing per the recipe, and let it cool to room temperature. Cover it with plastic wrap and store it in the refrigerator for up to 2 days. Simply heat it through in the oven before serving it.
You can also freeze the stuffing for up to 3 months. Thaw overnight before reheating and serve.
Serving Suggestions
Stuffing is a classic side dish to white meat, such as roasted chicken, Cornish hens, and turkey. Pair this wild rice stuffing with Instant Pot Turkey Breast or with lip-smacking Turkey Gravy . For vegetable sides I like to serve it with Herb Roasted Potatoes OR Creamy Garlic Mushrooms .
More sausage recipes to try
Crockpot Kielbasa Sausage Bites Appetizer
Cheese Ravioli with Sausage
Sweet Italian Sausage Tortellini Soup
Sausage Rolls with Hot Pepper Jelly (Hogs in a Blanket)
Sausage Alfredo Pasta with Fried Sage
Homemade Sausage Gravy Recipe for Biscuits
Sausage and Potato Casserole
Chicken and Sausage Gumbo Recipe with Okra Pilaf
Wild Rice Sausage Stuffing Recipe
Ingredients
- ¾ cup chopped pecans
- water use the amount suggested on the rice package
- 1 cup dry wild rice blend* or brown rice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon chicken bouillon granules or 1 bouillon cube
- 2 tablespoons canola oil
- 1 onion diced
- 1 Granny Smith apple peeled, cored, and diced
- 12 ounces pork sausage
- 1 teaspoon brown sugar
- ½ cup low-sodium chicken broth
- ¼ cup Southern Comfort liquor** optional
- 1 teaspoon Bouquet Garni***
Instructions
- Preheat the oven to 375°F. Spray a 1.5-2 quart casserole dish with nonstick spray.
- Spread pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Watch closely so they don’t burn. Set aside. ¾ cup chopped pecans
- In a medium saucepan, add water (use amount per package directions for 1 cup dry rice), rice, kosher salt, black pepper, and chicken bouillon. Cook the rice per package directions. water, 1 cup dry wild rice blend*, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon chicken bouillon granules
- While the rice cooks, heat a large skillet over medium heat. Add oil, diced onion, diced apple, and sausage. Cook, stirring often, until the onion and apple are tender and sausage is brown and crumbly. 2 tablespoons canola oil, 1 onion, 1 Granny Smith apple, 12 ounces pork sausage
- Add brown sugar. Cook and stir about 2 minutes. 1 teaspoon brown sugar
- Stir in the chicken broth, liquor, and Bouquet Garni. Stir well and bring to a simmer – cook for 3 minutes. ½ cup low-sodium chicken broth, 1 teaspoon Bouquet Garni***, ¼ cup Southern Comfort liquor**
- Add the cooked rice and toasted pecans. Stir well and pour into the prepared casserole dish.
- Bake the rice at 375°F for 30-40 minutes or until hot throughout and golden brown on top. Enjoy!
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
