Sausage and Rice Stuffing

This is an elegant alternative to traditional corn bread stuffing.

Serves: 8Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8


  • 1 1⁄4 tsp. canola oil, divided
  • 1⁄2 lb. sausage meat
  • 1⁄4 cup pecans, toasted and roughly chopped
  • 1 small sprig fresh rosemary, roughly chopped
  • 2 cups cooked white rice
  • 1 cup cooked wild rice
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground black pepper


  • Preheat oven to 350°F. Grease a baking dish with 1⁄4 teaspoon of canola oil. Set aside.
  • In a large skillet over medium heat, heat the remaining teaspoon of canola oil until shimmering. Add sausage and cook, breaking up clumps with a wooden spoon until no longer pink. Off heat, stir in pecans, rosemary, rice, salt, and pepper.
  • Transfer rice mixture to the prepared baking dish, cover, and bake for 20 to 30 minutes, or until stuffing is warmed throughout.