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Thanksgiving Rye Stuffing with Wild Rice


This traditional Thanksgiving stuffing recipe starts with rye bread and adds wild rice for a hearty (and tasty) stuffing. You can bake it in a casserole, or stuff the bird with this dressing.

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  • 2 loaves seeded rye bread
  • 2 onions chopped
  • 1 pound fresh sausage
  • 8 ounces mushroom, chopped
  • 2 ribs celery, chopped
  • 1 fennel, chopped
  • 1 teaspoon fennel seeds
  • 2 teaspoons poultry seasoning
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 cup wild rice
  • 2 tablespoons butter
  • 3 eggs
  • 1 1/4 cup turkey broth


Servings 8
Preparation time 30mins
Cooking time 90mins


Step 1

Cut bread in 1/2 inch squares and toast in oven at 350°F for 20 minutes.

In a medium size skillet, saute onions, sausage, mushrooms, celery, fennel, until tender. Add salt, pepper, poultry seasoning, fennel seeds, sage and thyme and mix well.

Add 1 cup wild rice to 2 cups of boiling water, cover with a lid and let sit to absorb.

Combine bread, sauted onion mixture and rice together with 1 1/2 sticks of melted butter, 3 beaten eggs and turkey broth.

Place in a large casserole dish and bake at 350°F for about an hour or until lightly brown on top.

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