Wild Rice Stuffing with Chestnuts and Sausage

There are certain aromas that, to me, instantly evoke the warmth and bounty of autumn. The earthy, nutty fragrance of wild rice, mingling with the savory depth of browned sausage and the subtle sweetness of roasted chestnuts – it’s a symphony for the senses that brings back memories of crisp evenings spent around a crackling fire. This particular stuffing, with its heartiness and elegant blend of textures and flavors, has become a cherished tradition, a testament to how simple, quality ingredients can transform a meal into something truly special.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours
• Servings: 12
• Yield: 1 (13×9-inch) baking dish
• Dietary Type: Not specified (contains meat and dairy)

Ingredients

This stuffing is a beautiful tapestry of flavors, where each component plays a vital role. Here’s what you’ll need to bring it to life:

• 1 ½ cups wild rice
• 4 tablespoons unsalted butter, divided
• 3 onions (1 finely chopped, 2 thinly sliced)
• 2 garlic cloves, minced
• 1 celery rib, finely chopped
• 2 cups jasmine rice
• Kosher salt, to taste
• 1 lb pork sausage, casings removed
• ⅓ cup snipped chives
• 1 teaspoon chopped sage
• 1 teaspoon chopped thyme
• 8 ounces chestnuts, coarsely chopped
• Fresh ground black pepper, to taste
• 3 cups low-sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water

Equipment Needed

A few essential tools will make crafting this stuffing a breeze:

• Large saucepan
• Medium saucepan
• Medium skillet
• Shallow 13×9-inch baking dish
• Foil
• Measuring cups and spoons
• Cutting board and knife
• Wooden spoon or spatula

Instructions

Follow these steps to create a stuffing that’s both comforting and sophisticated.

1. Prepare the Wild Rice: Begin by preheating your oven to 350 degrees F. Lightly butter a shallow 13×9-inch baking dish. In a large saucepan, bring a generous amount of water to a boil. Add the wild rice, cover partially, and let it simmer over moderately low heat until it is tender, which should take approximately 45 minutes. Once cooked, drain the wild rice thoroughly.

2. Cook the Jasmine Rice and Aromatics: While the wild rice is simmering, melt 2 tablespoons of unsalted butter in a medium saucepan. Add the finely chopped onion, minced garlic, and finely chopped celery. Sauté these aromatics over moderately high heat, stirring occasionally, until they are softened, about 6 minutes. Next, add the jasmine rice to the saucepan and cook, stirring, for 2 minutes. Pour in 2 ½ cups of water and 1 teaspoon of kosher salt. Bring this mixture to a boil, then cover and simmer over low heat until all the water is absorbed and the rice is tender, which typically takes about 18 minutes. Fluff the cooked jasmine rice with a fork and carefully transfer it to a large bowl.

3. Sauté the Sliced Onions: In the same medium skillet used for the aromatics (no need to wash it), melt the remaining 2 tablespoons of unsalted butter. Add the thinly sliced onions to the skillet and cook over moderate heat, stirring occasionally, until they are softened and have turned a lovely golden hue. This process should take about 15 minutes. If the onions start to dry out during cooking, you can add a few tablespoons of water to prevent them from sticking and ensure even caramelization. Once softened and golden, add these sautéed onions to the large bowl with the jasmine rice.

4. Brown the Sausage and Combine Ingredients: Now, add the pork sausage, with the casings removed, to the skillet. Cook it over moderately high heat, breaking up the meat with your spoon as it cooks, until it is thoroughly browned and cooked through, approximately 8 minutes. Stir in the snipped chives, chopped sage, and chopped thyme into the sausage. Scrape this entire sausage mixture into the large bowl with the rice and onions. Add the coarsely chopped chestnuts and the drained wild rice to the bowl. Season generously with salt and fresh ground black pepper. Stir everything together gently to combine all the elements.

5. Create the Broth Reduction: Return the skillet to the stovetop. Pour the 3 cups of low-sodium chicken broth into the skillet and scrape up any browned bits that are stuck to the bottom of the pan – these bits are packed with flavor! Bring the broth to a boil and let it reduce until you have about 1 ½ cups of liquid remaining, which will take approximately 10 minutes. While the broth is reducing, in a small bowl, whisk together the 2 tablespoons of cornstarch and 2 tablespoons of water to create a smooth slurry. Once the broth has reduced, add the cornstarch slurry to the simmering broth. Cook, stirring constantly, until the broth thickens, about 2-3 minutes.

6. Finish and Bake the Stuffing: Stir the thickened broth mixture into the rice stuffing in the large bowl. Mix well to ensure all the ingredients are evenly coated. Spread the stuffing evenly into the prepared 13×9-inch baking dish. Cover the dish tightly with foil. Bake in the preheated 350-degree F oven until the stuffing is heated through and sizzling around the edges, about 30 minutes.

7. Serve: Serve the wild rice stuffing hot.

Expert Tips & Tricks

To elevate your stuffing from good to unforgettable, consider these professional insights:

• Pre-roast the Chestnuts: For an even deeper flavor and more tender texture, consider roasting your chestnuts before chopping them. Prick them with a knife, roast at 400°F (200°C) for about 15-20 minutes until they soften, then peel while still warm.
• Breadcrumbs for Crunch: If you prefer a bit of textural contrast, you can toast about 1 cup of breadcrumbs (panko or homemade) separately and stir them in during the final 10 minutes of baking, uncovered.
• Make-Ahead Magic: This stuffing is an excellent candidate for making ahead. Prepare the stuffing completely through step 5, let it cool, then refrigerate it overnight in the baking dish, covered tightly. When ready to bake, bring it to room temperature for about 30 minutes before covering with foil and baking as directed. You may need to add a few extra minutes to the baking time if starting from chilled.
• Sausage Savvy: Feel free to experiment with different types of sausage. A good quality Italian sausage (sweet or hot) or even a sage-infused breakfast sausage would be delightful. If using a very lean sausage, you might want to add an extra tablespoon of butter when browning it to ensure adequate richness.

Serving & Storage Suggestions

This Wild Rice Stuffing with Chestnuts and Sausage is a showstopper on its own, but it truly shines as a side dish to roasted poultry, pork, or a hearty vegetarian entree. For an elegant presentation, spoon it generously into a serving bowl or directly from the baking dish onto plates.

Storage:

• Refrigerated: Unbaked stuffing can be refrigerated overnight. Baked stuffing can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat baked stuffing, cover it with foil and bake in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can remove the foil for the last 5-10 minutes to help crisp up the top if desired. If reheating from chilled, it may take a few minutes longer.

Nutritional Information

This data is an estimation and may vary based on specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	399.8 kcal	–
Calories from Fat	134 kcal	–
Total Fat	14.9 g	22%
Saturated Fat	6 g	29%
Cholesterol	37.4 mg	12%
Sodium	266.9 mg	11%
Total Carbohydrate	53.7 g	17%
Dietary Fiber	2.6 g	10%
Sugars	1.9 g	7%
Protein	12.7 g	25%

Note: Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is beautifully balanced, you can certainly adapt it to suit your preferences:

• Vegetarian/Vegan: To create a vegetarian version, omit the pork sausage and sauté an additional ½ cup of chopped mushrooms (cremini or shiitake) with the onions and celery for added umami. For a vegan option, use plant-based sausage and substitute the butter with a good quality vegan butter or olive oil. Ensure your chicken broth is a vegetable broth.
• Gluten-Free: Use a gluten-free wild rice blend if available and ensure all other ingredients are certified gluten-free.
• Nut-Free: Omit the chestnuts. You can substitute with an equal amount of toasted sunflower seeds or pepitas for a delightful crunch.
• Herbacious Twist: Feel free to add other complementary herbs like parsley or rosemary. A pinch of nutmeg or cinnamon could also add a warm spice note.

FAQs

Q: Can I use a different type of rice instead of wild rice and jasmine rice?
A: While this recipe is specifically developed for the unique texture and flavor of wild and jasmine rice, you could experiment with other long-grain rice varieties like basmati or brown rice, adjusting cooking times as needed.

Q: How can I make the stuffing richer and more decadent?
A: For an extra layer of richness, you can incorporate a bit of heavy cream or half-and-half into the broth mixture before thickening, or stir in some crumbled cooked bacon with the sausage.

Q: My stuffing seems a bit dry after baking. What did I do wrong?
A: Ensure your broth reduction to 1 ½ cups is accurate, as this is crucial for moisture. If it still seems dry, you can drizzle a little extra melted butter or chicken broth over the top before serving.

Q: Can I add dried fruit to this stuffing?
A: Absolutely! Dried cranberries or chopped dried apricots would add a lovely sweet and tart element. Stir them in with the sausage and chestnuts.

Q: What’s the best way to prevent the bottom of the stuffing from becoming mushy?
A: Ensure your baking dish is properly buttered to prevent sticking. Baking at the correct temperature and ensuring adequate liquid balance in the stuffing itself will also help maintain a pleasant texture.

Final Thoughts

This Wild Rice Stuffing with Chestnuts and Sausage is more than just a side dish; it’s a celebration of autumnal flavors and comforting traditions. It’s the kind of dish that brings people together, sparking conversations and creating warm memories. I encourage you to give it a try, perhaps pairing it with a juicy roasted chicken or a tender pork loin. Don’t hesitate to share your own variations and experiences – happy cooking!