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Sausage and Wild Rice Stuffing

Sausage and Wild Rice Stuffing

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Bob Evans(R)

Bob Evans®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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

Directions

  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.
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Reviews

ManassasMa
9

ManassasMa

11/20/2007

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.

Sandserene
6

Sandserene

9/8/2009

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!

Casmly
5

Casmly

11/24/2010

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.

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