Sausage and Wild Rice Stuffing

Sausage and Wild Rice Stuffing

Bob Evans(R) 0

"Both wild rice and sausage are key ingredients in this hearty stuffing."

Ingredients 35 m {{adjustedServings}} servings 446 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 58.7g
  • 19%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1276 mg
  • 51%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In small bowl, combine orange juice and cranberries. Set aside. Prepare rice mixes according to package directions. While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned. Stir in cooked rice, orange juice and cranberries and bread crumbs. Spoon into a greased 9 inch x 13 inch baking pan. Cover and bake at 400 degrees F for 20 minutes. May be placed in turkey or chicken.
Tips & Tricks
Christmas Breakfast Sausage Casserole

Make this special casserole for a Christmas morning treat.

Broccoli Rice Casserole

See how to make a creamy, cheesy classic.


  • Note
  • Recipe can be halved.
Rate recipe

Your rating


Reviews 6

  1. 7 Ratings


This is a GREAT recipe. I conducted a "trial run" (via a stove top version) for my Thanksgiving Dinner on my family over the weekend and 1 hubby and 3 "almost adults" thought it was WONDERFUL. In the past, I've always made a cornbread/sausage stuffing. But -- and quite humbly -- I have to acknowledge that this recipe beats the one that USED to be "mine" by a large margin. I'll be preparing it again on my stove top and serving it on Thursday. At other times, too.


This is a GREAT recipe for low cost. I will say one thing ... it sure tasted even better after I transferred it from the pan into a crock pot to keep it warm until our carry in at lunch time!


I make this every Thanksgiving, and usually a few times throughout the Fall and Winter. I love that it's different than traditional stuffing, and not nearly as heavy on the stomach.