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    You are in: Home / Thanksgiving / Wild Rice and Sausage Stuffing Recipe
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    Wild Rice and Sausage Stuffing

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 20, 2008

      This was liked by all at our Thanksgiving get-together, even one who doesn't usually like mushrooms. I used regular breakfast sausage because I had some on hand and Newfie Savoury instead of leaf oregano. I will try this recipe again with a zippier sausage to add to the savoury flavour. Thank you, sugarpea, for adding this to Zaar.

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    • on December 29, 2007

      This recipe has become our holiday standard. I tried it last year and searched for ages before I found it again this year - so thankful I found it! I substitute Poultry Seasoning for the spices - it comes out beautifully. I also use Portabella mushrooms in place of regular mushrooms, and spicy Italian pork sausage instead of mild. I also find that adding raw celery pieces gives it a very nice satisfying crunchy texture (use 1/2 celery as per recipe, add in the other half when combining ingredients). As someone diagnosed with Celiac disease in early adulthood I always felt deprived that I couldn't have the traditional bread stuffing. Most years I would indulge and just suffer afterwards. I finally stumbled upon this recipe which I used in the neck cavity (just use more wild rice instead of breadcrumbs), bread stuffing in the larger cavity for everyone else. It turns out this is such a hit that now this is all we use!

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    • on November 23, 2006

      The flavor of this dish is fantastic! I made this for my first Thanksgiving in Japan and altered a few ingredients due to availability here. I made my own chicken sausage since pork sausage is hard to find. I used Japanese rice instead of wild rice, and shiitake mushrooms which added a wonderful richness and smoky flavor. I did leave out the oregano completely, and also used panko (Japanese breadcrumbs). The flavor was still all there -- amazing. Someone get me away from the leftovers!

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    • on December 26, 2005

      If you want to taste the other ingredients, limit or omit the oregano. One teaspoon just overwhelms the dish.

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    • on February 05, 2004

      Although my prep time was at least double what was listed, it was worth it! It was very flavorful! I am at a high altitude, so in addition to cooking longer, I had to add a little more stock. It was a hit and I plan on making it again!

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    Nutritional Facts for Wild Rice and Sausage Stuffing

    Serving Size: 1 (162 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 751.6
     
    Calories from Fat 335
    44%
    Total Fat 37.2 g
    57%
    Saturated Fat 11.7 g
    58%
    Cholesterol 96.3 mg
    32%
    Sodium 1098.8 mg
    45%
    Total Carbohydrate 68.9 g
    22%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.1 g
    20%
    Protein 35.5 g
    71%

    The following items or measurements are not included:

    mild sausage

    sage leaves

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