This sausage, quinoa and wild rice whole grain stuffing will be the hit of your Thanksgiving. The sausage ensures you get a moist stuffing every time, and the quinoa and wild rice are suitable for your gluten-free family and guests.
The first time I had a sausage stuffing was at a Friendsgiving our first year of marriage. I remember thinking: Sausage in stuffing is BRILLIANT!
The sausage adds so much flavor. I buy the bulk sausage to save myself the time of removing it from the casings. If you happen to live near a Sprouts Farmers Market, they make the best sausages. Plus, you can buy a chicken sausage instead of pork if you don’t eat pork products.
Using quinoa and wild rice in the place of a bread crumb adds a great texture as well as nutritional value to this whole grain stuffing. You can use it to stuff your turkey, or just bake it in a greased baking dish.
I’ve included a short video to show you exactly how easy it is to whip up this recipe.
Can’t see the video? Click here.
By the way, this recipe can be made ahead! Prepare the recipe up to the point where you transfer the ingredients to a greased baking dish. You can then refrigerate your stuffing, tightly covered, up to two days ahead. Then, bake right before serving, adding 10 minutes to the bake time.
Need a printable version? Here it is:
- 1 pound sweet Italian sausage
- 1 cup chopped onion
- 1 teaspoon dried thyme
- 2 cups cooked wild rice
- 3 cups cooked quinoa
- Preheat oven to 375.
- Brown the sausage, onion and thyme in a large frying pan over medium heat.
- Once brown, stir in the cooked wild rice and cooked quinoa.
- Transfer to a greased baking dish.
- Bake at 375 for 25 minutes. Serve hot.
While perfect for Thanksgiving, this dish is also an excellent lunch! Serve with a side salad and some sliced fruit for an out-of-the-ordinary midday meal.
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