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Sausage, Wild Rice and Black Walnut Stuffing

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1 cup wild rice, cooked according to package directions
1 lb. pork sausage, lightly browned
8 cups toasted bread cubes
1 cup Hammons Black Walnuts, chopped
cup butter
1 cups celery, chopped
1 cup onion, chopped
3 eggs
cup parsley, finely chopped
cup golden raisins
2 cups chicken or turkey broth
Salt and pepper to taste
1 Tbs. poultry seasoning
1 tsp. thyme leaves


Serves: 20


In a large bowl combine wild rice, pork sausage, bread cubes and black walnuts. Over medium-high heat, melt butter in a skillet; add celery and onion, sautéing until soft. Add to stuffing mixture. Stir in eggs, parsley and raisins. Slowly stir in chicken broth until stuffing is moist and holds together. Season with salt, pepper, poultry seasonings and thyme leaves. Turn into greased baking dish and bake at 350ºF degrees for 30 to 40 minutes. Makes enough stuffing to accommodate an 18 to 20 lb. turkey.

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