Sausage and Rice Stuffing

This is an elegant alternative to traditional corn bread stuffing.

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

Serves: 8


  • 1¼ tsp. canola oil, divided
  • ½ lb. sausage meat
  • ¼ cup pecans, toasted and roughly chopped
  • 1 small sprig fresh rosemary, roughly chopped
  • 2 cups cooked white rice
  • 1 cup cooked wild rice
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • Preheat oven to 350ºF. Grease a baking dish with ¼ 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 20–30 minutes, or until stuffing is warmed throughout.