Wild Rice, Sausage and Leek Stuffing with Walnuts

This is my most favorite stuffing because of its luscious flavors and texture. It’s not only delicious, it is also a healthy dish given the nutrients in whole grains combined with walnuts and leeks.

Added to which, gluten-free members of the family can also enjoy it. And you can make it vegan by omitting the sausage.

[su_expanding_quote_book source_author=”Marge Wittenberg” source_title=”The Essential Good Food Guide” full_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties, easily distinguished by their medium to dark colors including brown, red, purple, black. With only its inedible hull removed, whole grain rice is a good source of fiber, vitamin E and trace minerals.” short_quote=”When it comes to nutrition, the clear winners (in the rice family) are the whole grain varieties”]

This is part of the Thanksgiving 2016 Menu and goes with a 14 – 16 pound turkey.

Variations

  1. Add 2 cups washed and chopped mushrooms when cooking leeks
  2. Use 4 cups thinly sliced fennel instead of leeks
  3. Use 2 tablespoons chopped fresh rosemary instead of thyme
Wild Rice Sausage and Leek Stuffing with Walnuts
Print Recipe
Servings
12 servings
Servings
12 servings
Wild Rice Sausage and Leek Stuffing with Walnuts
Print Recipe
Servings
12 servings
Servings
12 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan toast wild rice over medium heat, stirring occasionally for about 5 minutes.
  2. Add broth and bring to a boil. Turn down heat to simmer, cover and cook 45 minutes until rice is tender.
  3. While the rice is cooking, heat 2 tablespoons olive oil in a skillet and cook turkey sausage, breaking up with a spoon and stirring occasionally until it turns brown.
  4. Add leeks, celery and thyme and cook over medium heat. If it is too dry, add 1 - 2 tablespoons olive oil; cook until leeks and celery are tender. Remove from heat.
  5. Mix wild rice with vegetables, parsley and chopped walnuts.
  6. Bake Stuffing in Turkey: Fill neck and main cavities of turkey with stuffing. Spoon remaining stuffing into a buttered baking dish. Cover with foil and bake about 25 minutes. Uncover stuffing and bake until the top is golden and it is crisp around the edges, about 15 minutes. OR
  7. Bake Stuffing in Baking Dish Only: Preheat oven to 350°F. Butter a 13x9x2-inch baking dish. Place stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.
Recipe Notes

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Sausage Poblano Pepper Strata

The name strata come from layers. Strata is a breakfast dish made from a beaten egg mixture poured over bread (sliced or cubed). There are innumerable variations, omnivore and vegetarian

  • different varieties of vegetables
  • breakfast meats (sausage, bacon, ham)
  • herbs and spices

I like stratas because you can make them the day before and chilled overnight. In the morning bake it in the oven.

Sausage Poblano Pepper Strata
Print Recipe
Servings
8 servings
Servings
8 servings
Sausage Poblano Pepper Strata
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Butter a 13 x 9-inch baking dish.
  2. Heat olive oil in large skillet over medium heat; add onion and sauté until translucent. Add sausage and chopped poblano pepper and cook stirring occasionally until sausage is cooked through. Remove from heat and cool.
  3. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  4. Whisk eggs and milk; mix in cooked sausage and all remaining ingredients until blended.
  5. Pour egg mixture over bread. Cover and chill overnight.
  6. Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 40 - 45 minutes.
  7. Let stand 5 minutes before serving.
  8. Serve with sliced avocado, chopped cilantro and/or salsa
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