Wild Rice Dressing Recipe

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This colorful dish makes an attractive addition to any buffet table. Everyone comments on the wonderful combination of bread, sausage, rice and fruit.—Shirley Werner, Twin Falls, Idaho
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES:35 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 1 hour
MAKES: 35 servings


  • 2-1/2 cups chopped celery
  • 2-1/2 cups chopped onion
  • 2 tablespoons poultry seasoning
  • 1/2 cup butter, cubed
  • 1 pound bulk pork sausage, cooked and crumbled
  • 10 cups cubed crustless day-old white bread
  • 6 cups cooked wild rice
  • 4 cups chopped apples
  • 1 cup chopped walnuts
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh or frozen cranberries
  • 2 cup chicken broth
  • 1/2 cup orange juice
  • 2 tablespoons brown sugar

Nutritional Facts

1 serving (3/4 cup) equals 148 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 197 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein.


  1. In a large skillet, saute the celery, onion and poultry seasoning in butter until vegetables are tender.
  2. Transfer to several large bowls. Add all the remaining ingredients. Place in two greased 6-qt. Dutch ovens. Cover and bake at 350° for 50 minutes or until apples are tender ; uncover and bake 10 minutes longer or until browned. Yield: 35 (3/4-cup) servings.
Originally published as Wild Rice Dressing in Taste of Home October/November 1995, p54

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