Wild Rice Stuffing with Turkey Italian Sausage, Cranberries and Hazelnuts
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Cook time: 
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Serves: Serves 6
  • 1 tablespoon butter
  • 1 medium onion, diced
  • 2 celery stalk, diced
  • 2 garlic cloves, minced
  • ½ teaspoon
  • 3 links turkey Italian sausage
  • 3 ounces dry wild rice
  • ½ cup dried cranberries
  • ¼ cup toasted chopped hazelnuts
  • 2 pieces whole-wheat sandwich bread
  1. Cook rice according to package, it should take about 60 minutes to cook.
  2. Toast slices of bread, and then pulse in a food processor until they resemble coarse bread crumbs.
  3. In a large cast-iron skillet, melt butter over a medium heat. Add chopped onion, celery, garlic and salt. Cook until softened, about 5 minutes. Transfer to a plate.
  4. In the same skillet, turn the heat up to medium-high and brown turkey sausage, crumbling as it browns. If needed, add a tablespoon or so of olive oil to help the process along.
  5. Add veggies back into turkey along with cooked rice, cranberries, toasted hazelnuts and breadcrumbs. Cook for another, 2-3 minutes. Serve warm
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/wild-rice-stuffing-turkey-italian-sausage-cranberries-hazelnuts/