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Wild rice is sometimes hard to find; shop local and early. You will need to find the real deal for our family favorite: Wild rice & sausage stuffing.

Tasters tip: for the richest, most-flavorful result, choose long-grain and as organic, fresh-from-the-source as you can.

AuthorJamie PCategory, , DifficultyBeginner

Try this family-favorite wild rice stuffing adapted for low-carb diners.

Yields6 Servings
Prep Time40 minsCook Time15 minsTotal Time55 mins

 ½ cup Wild rice, cooked
 ½ lb Pork sausage, raw
 ¼ cup Celery, finely chopped
 ¼ cup Yellow onion, finely chopped
 1 tbsp Olive oil
 2 tsp Kosher salt, fine
 2 tsp Fresh cracked black pepper
 2 tbsp Fresh thyme, chopped
 2 tbsp Fresh sage, chopped
 2 tbsp Fresh rosemary, chopped
 1 White bread loaf, bakery or homemade (Sola or Chompies brand, if keto)
 4 tbsp Salted butter, melted
 12 cups Organic chicken or turkey broth

1

Preheat oven to 350 degrees. Prepare foil-lined pan with olive oil.

2

Chop onions, celery and all herbs. Set aside. Cut bread loaf in cubes (10-12 cups of cubed bread is needed for 10-12 pound turkey). Put bread cubes in a bowl big enough for mixing. Set aside for croutons.

3

Combine pre-boiled wild rice with raw pork. Season with salt and pepper. Brown sausage and rice mixture, cool.

4

While sausage is browning and cooling, combine chopped herbs with cubes of bread and sprinkle half salt and fresh ground pepper. Toss together.

5

Melt butter and toss in cube and herb mixture until bread cubes are coated. Spread mixture in a single layer on foil-lined pan. Bake in 350 degree oven for 15 minutes (or until cubes are dry and browned).

6

Combine sausage and crispy bread cubes (croutons) and remaining herbs, onion and celery in a large bowl. Coat croutons with chicken or turkey broth until moist but not soggy.

Ingredients

 ½ cup Wild rice, cooked
 ½ lb Pork sausage, raw
 ¼ cup Celery, finely chopped
 ¼ cup Yellow onion, finely chopped
 1 tbsp Olive oil
 2 tsp Kosher salt, fine
 2 tsp Fresh cracked black pepper
 2 tbsp Fresh thyme, chopped
 2 tbsp Fresh sage, chopped
 2 tbsp Fresh rosemary, chopped
 1 White bread loaf, bakery or homemade (Sola or Chompies brand, if keto)
 4 tbsp Salted butter, melted
 12 cups Organic chicken or turkey broth

Directions

1

Preheat oven to 350 degrees. Prepare foil-lined pan with olive oil.

2

Chop onions, celery and all herbs. Set aside. Cut bread loaf in cubes (10-12 cups of cubed bread is needed for 10-12 pound turkey). Put bread cubes in a bowl big enough for mixing. Set aside for croutons.

3

Combine pre-boiled wild rice with raw pork. Season with salt and pepper. Brown sausage and rice mixture, cool.

4

While sausage is browning and cooling, combine chopped herbs with cubes of bread and sprinkle half salt and fresh ground pepper. Toss together.

5

Melt butter and toss in cube and herb mixture until bread cubes are coated. Spread mixture in a single layer on foil-lined pan. Bake in 350 degree oven for 15 minutes (or until cubes are dry and browned).

6

Combine sausage and crispy bread cubes (croutons) and remaining herbs, onion and celery in a large bowl. Coat croutons with chicken or turkey broth until moist but not soggy.

Wild rice & sausage stuffing

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