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


  1. Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart casserole dish and set aside
  2. 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.
  3. 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.
  4. 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.
  5. Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes.
  6. 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.
  7. 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.
  8. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.
  9. Salt to taste. Freshly ground black pepper to taste.