Who said stuffing had to be made with bread? In this recipe, we’ve swapped out bread with a wild rice blend and mixed it with all of our favorite fixings. There’s a perfect balance of sweet and savory in every bite.

Quick Info

⏱️ 125 min • 🍽️ 10 servings • ⭐ 90%

Nutrition

476 cal • 18g protein • 56g carbs • 21g fat

Tags

[North American] • [Gluten-Free] • [Healthy] • [Dinner] • [Sides] • [Low-Calorie] • [High-Protein] • [Low-Sugar]

Ingredients

• 6 tablespoons (¾ stick) unsalted butter, divided
• 1 pound sweet Italian sausage, casings removed and broken up
• 1 medium white onion, diced (about 2 cups)
• 1 large carrot, diced (about 1 cup)
• 2-3 stalks of celery, diced (about 1 cup)
• 1½ teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 5 sprigs of fresh thyme, leaves picked (about 1 tablespoon)
• 5 small fresh sage leaves, minced
• ½ teaspoon freshly ground black pepper
• 1¼ cups unsweetened dried cranberries
• 1 cup pecan pieces, toasted
• ½ cup grated Parmesan cheese
• 4 cups cooked wild rice medley
• 1¼ cups chicken stock
• 2 large eggs
• 1 large egg yolk

Instructions Preview

1. Preheat the oven to 375°F (190°C). Grease …
2. In a medium pot over medium-high heat, coo…
3. Lower the heat to medium and melt the rema…

…and 7 more steps

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Recipe by: Betsy Carter, Karlee Rotoly, Marissa Buie • From: Tasty