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.

Thanksgiving Rye Stuffing with Wild Rice
Thanksgiving Rye Stuffing with Wild Rice

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: