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Fall is a magical time of year when the seasons change, beautiful multicolored leaves fall from trees, and daylight savings time kicks in for those long leisurely evenings.
Of course, you will want to pair that warm slice of rich apple pie with a warm creamy cup of pumpkin spice coffee. No more summer dieting, it’s sweater weather!
Wild Rice Stuffing for Thanksgiving
Wild rice stuffing is a delicious addition to any Thanksgiving dinner. This recipe is
One of the great things about stuffing is that you can always make it your signature dish for the holidays.
Try adding some chopped kielbasa sausage in place of the turkey breakfast sausage, pop in some pecans and dried cranberries and apricots, and you have the perfect harvest side dish. Chop the pecans and dried fruit into small bits so that their flavors don’t overpower the stuffing.
For an added kick, switch out the bread crumbs for cornbread and add some sautéed minced garlic for extra flavor. Butter and chicken or vegetable stock will also keep the stuffing moist and delicious for days until the leftovers are gone.
If adding cornbread, add a little Cajun seasoning to stuffing in place of the sage and oregano. The red pepper makes the mixture spicy and brings out more flavor in the wild rice stuffing recipe.
The best thing about stuffing is that the flavor tends to get more intense and blended the next day, so don’t miss out on those delectable Thanksgiving leftovers. Wild rice stuffing along with turkey and mashed potatoes is fantastic covered in mushroom gravy.
While popping your leftovers into the microwave to heat faster may sound like a great idea, grab your best cast iron skillet, melt some butter in the bottom of the pan and heat up your leftovers. Mix everything and pop it into a bowl for a real treat. Add some chilled cranberry sauce to the side and you are ready to feast.
This wild rice stuffing recipe is hearty and delicious, and it would also go well with pork chops or chicken. Add a side of vegetables like roasted sweet potatoes with a few sprinkles of cinnamon and some melted butter for another great autumn meal. Don’t forget the cranberry sauce!Print
- 4 slices turkey bacon cut into 1-inch pieces
- 1 cup onion chopped
- 1 cup celery chopped
- ½ pound mushrooms sliced
- 1 package (4 ounces) wild rice cooked according to package directions
- 2 cups bread crumbs
- ½ pound turkey breakfast sausage, cooked
- 1 teaspoon dried oregano
- ½ teaspoon dried sage
- Preheat oven to 325°F.
- In medium-size skillet, over medium heat, sauté bacon until almost crisp.
- Add onion, celery and mushrooms; continue cooking until vegetables are tender.
- In large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage. Season to taste with salt and pepper if desired.
- Spoon stuffing into lightly greased 2-quart casserole dish.
- Bake, covered, at 325°F 35 to 40 minutes.