Rustic Wild Rice & Sourdough Dressing
Canadian Thanksgiving is right around the corner. Do you have your meal planned out? I love big family gatherings. This year, it’ll just be our family of four for both Canadian and American Thanksgiving, but I know what I’ll be making for both meals, this Rustic Wild Rice & Sourdough Dressing! It’s my happy holiday side! The one, I can’t wait to make a giant dishful because, LEFTOVERS, obviously!
I’m about to give you a bit of history, a bit of my story. I was a good student all through school. I liked school, in fact. Never skipped school, except for that one time in Grade 12, when I cleared it with my Geography teacher first. I followed the rules, and did what I was suppose to do. I wasn’t a popular kid, nor athletic. Didn’t attend wild parties. I was a pretty good kid.
After high school, though things changed a bit, I took a couple years of human resources management in our local community college, but ultimately, it wasn’t for me. I skipped A LOT of those classes {sorry Mom and Dad}. I just didn’t want to go to school anymore. Honestly, I wanted to have an adventure! So, I moved to Calgary to take Hospitality and Tourism Management turns out that wasn’t for me either but, I had a good time. And I got to spend time with my cousin Jen who lived out there.
After being back home for about a year, I planned a trip out to visit Jen and her sister Brandi. Brandi was living with her at this point, and if I remember correctly, it was right after Easter. Brandi, an actual chef, had made the holiday dinner, and there was leftovers. So, while my cousins were off working during the day, I was raiding their fridge. This is where, I was first introduced to dressing with wild rice and sausage in it.
What a phenomenal idea! Whoever came up with this, hats off to you! It changes the texture of your dressing, but it’s familiar at the same time. The addition of sausage, is well, fantastic! It adds just a hint of spice and the extra fat, means extra flavour! Rustic Wild Rice and Sourdough Dressing has all the makings of a traditional recipe, but with these few add-ins it really takes it up a notch. I’ve even added in a couple apples to really up the ante! And it’s good, I mean really good!
How to make Rustic Wild Rice and Sourdough Dressing
Use day old bread for this. The day before I’m going to make dressing, I tear apart the pieces of sourdough and lay them in a casserole dish so they can dry out over night. I usually throw it right inside my oven and let it sit in there. If you want a dressing on the drier side, you can always toast your bread beforehand so it holds its shape better.
I make the rest of the components the day of. Go ahead and cook the wild rice first, it takes a while. Then fry the sausage, crumbling it as it cooks. Cut the onions and celery and let those saute in butter until they’re nice and soft. Your house will smell insanely good! Finely chop the herbs and dice the apples and set both aside.
Next, it’s time to put it all together. In a very large mixing bowl, stir together the bread, wild rice, sausage, apples, and herbs. Mix in the celery and onion mixture. Then, stir together the chicken stock and beaten eggs and pour that over everything, stirring gently to mix everything together. Place the dressing into a casserole dish, cover with foil and bake. This thanksgiving side starts out traditional but finishes with a welcome twist!
Since, we’re on the topic of traditions, I’d love to hear what you’re thankful for this year? I’m thankful for my family who supported my career hopping. For my friends who are always there. For my husband and sons who keep life interesting and for you, who keeps coming back and making this space of ours possible. I’m also thankful for big heaping servings of this Rustic Wild Rice and Sourdough Thanksgiving Dressing!
If you love Rustic Wild Rice and Sourdough Dressing, check out these other delicious side dish recipes, perfect for any holiday meal:
- Best Ever Leftover Potatoes (a great way to use up those extra mashed potatoes)
- Southern Baked Macaroni and Cheese
- Smashed Butternut Squash with Sage
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Rustic Wild Rice & Sourdough Dressing
Rustic Wild Rice & Sourdough Dressing will be your new favourite thanksgiving side. Loaded with the traditional stuffing flavours of onions, celery and fresh herbs, it'll remind you of your usual holiday side. But then it gets an update with wild rice, apples and sausage and they take this to a whole new level.
INGREDIENTS
- 1/2 cup dry wild rice (about 3 cups cooked)
- 5 cups water, divided
- 10 cups day old sourdough bread, torn into pieces
- 1 pckg mild Italian sausage, casings removed (5 links)
- 2 gala apples, diced
- 2 cups onions, diced (about 2 medium onions)
- 2 cups celery, diced (about 4 ribs)
- 1/2 cup butter
- 0.5 oz. pckg fresh poultry seasoning (rosemary, thyme and sage)
- 3 tbsp Parsley, minced
- 3 tsp chicken bouillon (I use Better than Bouillon chicken base)
- 2 eggs, beaten
INSTRUCTIONS
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Cook 1/2 cup of wild rice in 3 cups of water and boil for about an hour and 15 minutes and then let sit for 15 minutes or so until all the water is absorbed. I like my wild rice on the over cooked side, but use your own personal preference here. You should end up with about 3 cups of cooked rice.
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Crumble the sausage and cook through on medium-low heat, set aside.
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In a large pan, melt butter and saute onions and celery over medium heat until soft.
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Dice apples and mince herbs.
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Dissolve the chicken bouillon in the remaining water (2 cups) to make a broth and mix in the beaten egg right before mixing into bread mixture.
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Mix the wild rice with the day old sourdough bread, sausage, apples, fresh herbs and onion/celery mixture over top and stir until combined. Top with chicken broth and egg mixture and gently stir together.
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Spoon into a buttered 9×13 casserole dish, cover with foil and bake for 1 hour in a preheated 350 degree F oven.
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Serve immediately.
6 Comments
lisa
Finally tracked you down! I printed your recipe two years ago but your name/website got cut off so I never knew where this amazing recipe was from! It.Is .Delicious especially since I started making sourdough w my starter! My kids have come to the thaksgiving table making sure this dressing is part of the meal! Thank you Thank you for the most yummiest dressing that can be eaten all year long!
Tanya
Lisa!! This is the ultimate compliment. Thank you so much for taking the time to come back and leave a comment. I’ve taken a break for a couple of years but your comment has me wanting to get back into blogging. Thank you!!
Mary
Can this recipe be baked inside the turkey?
Tanya
Hi Mary,
Thank you for reaching out. Yes, it can be, just make sure it reaches 165 degrees F.
Mary Tognazzini
LOVE THIS. I WISH YOU WOULD ADD JUMP TO RECIPE. ALWAYS IN A RUSH.
Tanya
Thanks Mary! I have been contemplating the jump to button, thanks for the push, I’ll dig into it again!