Wild Rice, Pecan and Dried Fruit Stuffing

Servings: 10 to 12

Prep Time: 30 min

Cook Time: 30 to 50 min


12 ounces; loose pork sausage

4 shallots quartered

2 1/4 cups; low-sodium chicken broth

1/2 cup; wild rice

2 tablespoons; plus 1 teaspoon fresh thyme, minced, divided

3/4 cup; long-grain white rice

1/2 cup; dried cherries

1/2 cup; dried cranberries

1/2 cup; golden raisins

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

1/2 cup; chopped pecans, toasted

1 egg


  • Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside
  • Place a large skillet over medium-high heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Leaving the drippings and sausage in the pan, add the shallots and sauté for an additional 2 minutes. Set aside.
  • Place the chicken broth in a medium-sized saucepan, and bring to a boil over high heat. Add the wild rice and 1 tablespoon of the thyme, and again bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.
  • Add the white rice to the saucepan, cover, and simmer for 10 additional minutes. Stir in the sausage mixture and cook for 5 more minutes, or until the liquid is almost absorbed.
  • Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes.
  • Remove the saucepan from the heat, and stir in the stuffing mix, pecans, egg, and remaining thyme until combined. Season and salt and pepper to taste.
  • Transfer the stuffing to the prepared casserole dish and cover. Bake on middle rack of preheated 350°F oven for 30 to 40 minutes until internal temperature reaches 165°F.
  • If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
  • Salt to taste. Freshly ground black pepper to taste.