This is a favorite on the Thanksgiving table in our house! It is the perfect spin on traditional stuffing with its rich and earthy flavors. I love that it can be made ahead of time and just popped into the oven to heat before serving. With all of the craziness going on in the kitchen on Thanksgiving, having one less thing to prepare the day of is always nice! This recipe makes quite a bit of stuffing, but can easily be cut in half.
Wild Rice Stuffing
16 ounces of wild rice blend
1 package ground sage pork sausage
1 package ground regular pork sausage
1/2 cup celery, thinly sliced
1 onion, diced
1 pound mushrooms, sliced
5 ounces pecans, chopped
1/2 teaspoon garlic powder
Preheat oven to 350 degrees.
Cook rice following directions on the packaging of the rice.
With 1-2 tablespoons of olive oil in a pan on medium high heat, cook celery, onion, and mushrooms until browned and tender. Add pecans and season with garlic powder. Set aside and wipe out pan.
Cook ground sausage (sage and regular) until evenly browned. Drain and add to vegetable mixture.
Once rice is cooked, mix with the sausage and vegetables. Add eggs and mix well. Spread evenly into a 9x13 inch baking dish. Bake for 15 minutes or until lightly browned.