Minnesota Wild Rice Dressing35 Reviews
- Prep: 45 min
- Cook: 15 min
- Ready In: 1 hr
“This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!” - by MARJK
Original recipe yields 12 servings
- Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
- Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.
Amount Per Serving (12 total)
- 418 cal
- 31.6 g
- 20.4 g
Based on a 2,000 calorie diet
Reviews (35)Rate This Recipe
"I served this to accompany our Christmas dinner and everyone loved it! Some even said it was the best dish on the table. The only change i had to make was to use a larger pan. 9x13 was way too smal..." See morel. Thanks!"
"This was a nice change from the traditional cornbread dressing/stuffing. I used turkey sausage because my family does not eat pork, and I could not find sage-flavored sausage, so I added it to the rec..." See moreipe. I also cut the recipe in half, and it still filled a 2-qt dish. Very good overall."
"This was a great recipe... I didn't give it a 5 because my dad's recipe is the best. He passed away this year and had never written down his recipe. This one was the closest we found... not quite the ..." See moresame (maybe its because I had to make it and not my dad) but it was really good.The Water Chestnuts are a great touch!"
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