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Makes about 2 lbs.


5 oz. wild rice
2 oz. unsalted butter
8 oz. mushrooms--shittake, oyster, and portabello--finely sliced
1 onion, finely chopped
1 elephant garlic clove, finely crushed
1 celery stick, finely chopped
3 tbsp. chestnut puree
6 oz. pork sausage meat
1/2 tbsp. fresh parsley, finely chopped
1/4 tsp. fresh sage, finely chopped
2 tsp. salt
2 tsp. coarsely ground black pepper


Cook wild rice according to package instructions. Melt butter in a pan. Add mushroom slices, onion, garlic, and celery. Cook for 4 minutes. Stir constantly. Set aside until needed.

Drain rice and set aside. Using a food processor, add mushroom mixture, chestnut puree, sausage meat, parsley, sage, salt, and black pepper. Blend until roughly mixed, about 3 minutes, but not pureed. Remove and put in mixing bowl.

Add rice to mixing bowl and using a wooden spoon, mix rice into mushroom mixture. Use to stuff a turkey or goose, or cook for 1 hour when needed at 350 F (180 C) in a greased, shallow, ovenproof dish.