Cornbread, Wild Rice and Sausage Stuffing: A Thanksgiving Tradition

The aroma of Thanksgiving still lingers in my memory, a comforting blend of roasted turkey, cinnamon-spiced apples, and, most distinctly, my grandmother’s cornbread stuffing. Every year, I’d sneak into the kitchen, hoping to snag a warm, savory bite before the rest of the family descended. It wasn’t just a side dish; it was a symbol of home, family, and the joyous abundance of the holiday season. This recipe, a riff on that classic, captures that same spirit, with the addition of wild rice and savory sausage for a heartier, more flavorful experience.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 16-20
• Yield: One large baking dish
• Dietary Type: Not specified, contains gluten and dairy

Ingredients

• 16 ounces cornbread stuffing mix (Pepperidge Farm)
• 6 ounces long grain and wild rice blend, Original Recipe (Uncle Bens)
• 2 (14 ounce) cans low sodium chicken broth
• ½ cup (one stick) butter
• 2 onions, chopped
• 3 celery ribs, sliced
• 1 lb sage sausage
• Poultry seasoning, to taste
• Sage, to taste

Equipment Needed

• Large bowl
• Medium saucepan
• Large skillet or frying pan
• Fork
• Baking dish (9×13 inch recommended)

Instructions

1. Begin by preparing the vegetables. In a large skillet or frying pan, melt about 1 tablespoon of the butter over medium heat. Add the chopped onions and sliced celery ribs. Sweat the vegetables, stirring occasionally, until they are tender, about 5-7 minutes. Remove the vegetables from the pan and set aside in a bowl.

2. While the vegetables are cooking, prepare the wild rice blend according to the package directions on the box. Once cooked, set aside.

3. In the same pan used for the vegetables, brown the sage sausage. Crumble the sausage as it cooks, ensuring it is cooked through and no longer pink. Drain any excess grease. Once browned, set the sausage aside with the cooked vegetables.

4. In a medium saucepan, combine the low sodium chicken broth and the remaining ½ cup of butter. Bring the mixture to a boil over medium-high heat. Ensure the butter is fully melted.

5. While the broth mixture is heating, empty the cornbread stuffing mix into a large bowl.

6. Once the chicken broth mixture is boiling and the butter is melted, carefully pour it over the cornbread stuffing mix in the large bowl. Using a fork, gently toss the mixture until the liquid is absorbed and the cornbread is moistened. Be careful not to overmix, as this can lead to a dense stuffing.

7. Add the cooked rice, the sautéed celery and onions, and the browned sausage to the cornbread mixture. Gently toss all the ingredients together until well combined. Ensure everything is evenly distributed.

8. Season the stuffing generously with poultry seasoning and sage to taste. Start with a teaspoon of each and adjust as needed, remembering that the sausage also contributes to the overall flavor.

9. Preheat your oven to 350°F (175°C).

10. Transfer the stuffing mixture to a greased 9×13 inch baking dish (or similar size). Spread the stuffing evenly in the dish.

11. Bake in the preheated oven for 15 minutes, or until the top is lightly golden brown and the stuffing is heated through. A good way to test for doneness is to insert a fork into the center; it should feel hot to the touch.

12. Remove the stuffing from the oven and let it cool slightly before serving.

Expert Tips & Tricks

• Make-Ahead Option: Prepare the stuffing completely, up to the baking stage, a day or two in advance. Cover tightly and refrigerate. When ready to bake, add about 10-15 minutes to the baking time to ensure it’s heated through.
• Flavor Boost: Sauté some finely chopped apples or cranberries with the onions and celery for added sweetness and texture.
• Bread Variation: If you prefer a denser stuffing, use a combination of cornbread stuffing mix and cubed bread, such as sourdough or French bread.
• Herb Infusion: Fresh herbs like thyme or rosemary can be added to the vegetables as they sauté for a more aromatic stuffing.
• Moisture Control: If the stuffing appears dry before baking, add a little more chicken broth, a quarter cup at a time, until it reaches the desired consistency.

Serving & Storage Suggestions

This cornbread, wild rice and sausage stuffing is best served warm, alongside your favorite Thanksgiving dishes like roasted turkey, mashed potatoes, and cranberry sauce. It also makes a wonderful side dish for any hearty meal, such as roasted chicken or pork.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F (175°C) until heated through. For longer storage, the stuffing can be frozen for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and serving sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	175.9 kcal	N/A
Calories from Fat	65 kcal	37%
Total Fat	7.3 g	11%
Saturated Fat	4 g	20%
Cholesterol	15.2 mg	5%
Sodium	425.9 mg	17%
Total Carbohydrate	24 g	7%
Dietary Fiber	4.4 g	17%
Sugars	2.1 g	8%
Protein	4.1 g	8%

Variations & Substitutions

• Vegetarian Option: Omit the sausage and add chopped mushrooms or walnuts for a vegetarian-friendly version. Increase the poultry seasoning and sage to compensate for the lost savory flavor.
• Gluten-Free: Use a gluten-free cornbread stuffing mix and ensure that the wild rice blend is also gluten-free.
• Spicy Kick: Add a pinch of red pepper flakes or some diced jalapeño peppers to the vegetables as they sauté for a bit of heat.
• Different Protein: Instead of sage sausage, try using Italian sausage, chorizo, or even ground turkey for a different flavor profile.
• Nutty Crunch: Add toasted pecans or walnuts to the stuffing for added texture and a nutty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cornbread instead of stuffing mix?
A: Yes, you can. Use about 1 pound of crumbled cornbread, dried slightly in a low oven, instead of the stuffing mix.

Q: Can I add dried cranberries to this recipe?
A: Absolutely! Dried cranberries add a nice sweetness and chewiness to the stuffing. Add about 1/2 cup along with the other ingredients.

Q: How do I prevent the stuffing from drying out?
A: Make sure to not overbake the stuffing. If it starts to brown too quickly, cover the dish with foil for the last part of the baking time. Adding a little extra chicken broth before baking can also help.

Q: Can I make this stuffing in a slow cooker?
A: Yes, you can. Prepare the stuffing as directed and then transfer it to a slow cooker. Cook on low for 2-3 hours, or until heated through.

Q: Is it necessary to use sage sausage?
A: While sage sausage adds a distinct flavor, you can substitute it with other types of sausage or ground meat. Just adjust the seasonings to your liking.

Final Thoughts

This cornbread, wild rice, and sausage stuffing is more than just a recipe; it’s an invitation to create new memories and traditions in your own kitchen. Don’t be afraid to experiment with different ingredients and seasonings to make it your own. Whether you’re serving it at Thanksgiving dinner or a cozy weeknight meal, I hope this stuffing brings warmth, comfort, and a touch of culinary joy to your table. Happy cooking!