Monday, November 13, 2017

Wild Rice Stuffing with Apple, Cranberry, Pecan and Sausage

Wild Rice Stuffing with Apple, Cranberry and Sausage
From October to December we seem to have one birthday after another. Don’t get me wrong, I always enjoy our family time together but things can get hectic. This weekend was my granddaughters 4th birthday and what fun she had, face painting and crown making. I love watching her socialize with her little friends. Elsa and Spider-Man (Univ of AZ drama students) came to the party and Elsa sang her signature song.


My husband and I also baked a turkey and made a Wild Rice Stuffing with apple, cranberry, pecan and sausage. Being that the “sides” are my favorite part of a holiday meal I usually test and evaluate several recipes. It’s a tough job but someone has to do it;) Although I did swap a few of the ingredients, the flavors and textures worked incredibly well together and was worth the somewhat time consuming instructions. My biggest fear with this recipe was that the rice would dry out too much the next day but I’m glad to report that this dish re-heats beautifully.

This recipe has been adapted from the Eatingwell.com website.

Wild Rice Stuffing with Apple, Cranberry and Sausage


Yield: 8 to 10

Wild Rice Stuffing with Apple, Cranberry and Sausage

This wild-rice stuffing with apples, dried cranberries, pecans and sausage is rustic, earthy and delicious. Sure to be a new holiday favorite!

ingredients:


  • 1 cup Lundberg Wild Blend rice (or wild rice of your choice)
  • 4 cups pumpernickel day-old bread, cut into ½ inch cubes)
  • 1 medium onion, small chop
  • 2 tart apples, cut into ¼-inch dice
  • 1 cup diced celery
  • 3 cups chicken or turkey low-salt broth
  • 1 cup dried cranberries
  • 1 cup coarsely chopped pecans
  • 1½ tablespoons minced fresh oregano
  • 2 teaspoons minced fresh thyme
  • ¼ teaspoon each, salt and pepper

instructions:


  1. Preheat oven to 300°F
  2. Prepare rice according to package directions. Drain well.
  3. In the meantime,  spread bread on a baking sheet; bake, turning over halfway through, until dry and crisp, about 25 to 35 minutes, set aside.
  4. Now Increase oven temperature to 425 degrees . 
  5.         Coat a 3- to 4-quart baking dish with olive oil or cooking spray.
  6. In a large skillet over medium heat, add a tablespoon of olive oil and sauté onion until soft, add sausage, stir and break up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
  7. Transfer the sausage mixture to a large bowl. Add rice and bread, stir in broth, cranberries, pecans, oregano, thyme, salt and pepper.
  8. Scoop into prepared baking dish and cover tightly with foil.
  9. Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

notes

To reheat splash in a tablespoon or two of water. Oven, cover with aluminum foil 350°F for 15-20 minutes, Microwave, cover with saran wrap, or paper towel and re-heat 4-6 minutes.
Created using The Recipes Generator
Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

31 comments:

  1. This stuffing was as good as any we have ever had. And the gravy was great, too!!

    Don

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  2. This looks wonderful Cheri! and cute picture!!

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  3. Sounds like the perfect side to me! All my favorite flavors - it must be terrific.

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    1. Thanks Tricia, I definitely don't cook with wild rice enough and it's my husbands favorite.

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  4. I'm sure this is good without the turkey as well. And birthday blessings for your granddaughter 💜

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    1. Thanks Tandy, can't beleive she is already four.

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  5. The sides to me are better than the turkey. Your dressing looks very good.

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    1. Thanks Gerlinde, yes I am all about the sides too!

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  6. Serious..who needs turkey if you can have this wonderful stuffing? Nice that you used pumpernickel here.

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    1. Thanks Angie, I was a little worried the pumpernickle would be too strong for the wild rice but it worked wonderfully.

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  7. We love Pumpernickle bread, so I'm excited for this change-up to regular stuffing. It looks really delicious!

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  8. What fun for your sweet grand daughter. That dressing looks and sounds delicious. My favorite part of the Thanksgiving meal is the sides and dressing is something I find hard to resist. Happy Thanksgiving!!

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    1. Thanks Suzanne, happy Thanksgiving to you too!

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  9. Congratulations on all the birthdays Cheri! We have a similar birthday schedule at our house. It can be exhausting but filled with love, just like yours. I love the stuffing recipe. Looks light and divine. Thank you so much! D

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    1. Thanks Dena, it really is my favorite time of the year. Take care xo Cheri

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  10. Boy, that dressing sounds fabulous! I wish I didn't have to make the same old menu every Thanksgiving, but I need to make turkey more than once a year, right?? P.S. Your granddaughter is adorable!

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    1. Thanks Liz, my grandmother always used to prepare the exact same menu and it was perfect everytime;)

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  11. Dear Cheri, what a cute pic of your lovely grand-daughter! And Happy (belated) birthday wishes to all!!!
    That recipe sounds amazing - love wild rice and love pumpernickel and all the other ingredients too for that matter, it really sounds awfully delicious, my friend!
    Andrea

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    1. Thanks Andrea! appreciate the sweet comment.

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  12. I adore wild rice for that chewiness so I'd love to try this stuffing. And happy birthday celebrations! Sounds busy but fun. : )

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    1. Thanks Monica, sometimes I wish life could just slow down a little, especially the really fun parts.

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  13. blows stovetop mix right out of the water. :)

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  14. Yum, this stuffing sounds and looks yummy. So much flavor.

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  15. I’m with you - the sides are my favorite part of the meal, especially at Thanksgiving!

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  16. This looks delicious and wonderful / the sides are always my favorites as well! :)

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