Wild Rice, Apple and Cranberry Stove-Top Stuffing

  • Preparation 25 MIN
    Cooking 1 H 15 MIN
  • Servings 6
  • Freezes



  1. In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
  2. In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside in a bowl.
  3. In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.


Delicious with the Thanksgiving Roasted Chicken.

Good with...

To help you with this recipe

RICARDO Digital Rice Cooker

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 210  
Total Fat 11 g  
Saturated Fat 6 g  
Sodium (salt) 295 mg  
Carbohydrates 25 g  
Fibre 2 g  
Protein 5 g