Cranberry-Wild Rice Stuffing Recipe (2024)

There isn't any liquid added to the mixture? Won't it dry out when it bakes?

I made it and there is plenty of moisture. Haven't yet baked it but you can add broth if it dries up. Also, the cranberries don't need added sugar (though I imagine it wouldn't hurt). I think it added a nice tart taste to the creaminess of the butter and the onions and sausage. Tastes great.

This isn't cranberry sauce. It's supposed to be savory. Kind of like you wouldn't drink lemon juice without sugar, but you would add it to recipes.

This is okay. I made half the recipe and use it as filling for a chicken roulade -- de-boned chicken thighs with the skin attached. The recipe definitely needs more in the way of seasoning. Garlic, salt, pepper, thyme and maybe some toasted pecans. And, if I were to do it again, I'd use dried cranberries, not fresh. Or perhaps currants or raisins. Needs a touch of sweetness.

Made this as directed, except I cut the recipe in half, and it still makes a lot. I made it as a side dish and it was very tasty and everyone loved it. The cranberries work well to counter the richness of the butter and sausage. I will definitely make this again.

Do you really need 16 oz uncooked wild rice for 12 servings?

Anyone actually put this in a bird? I'm thinking I only need to half-cook the rice, saute the onions in a little olive oil and then half-cook the sausage and pour off the grease since turkey juices will do the rest (and butter is lost inside a turkey)Recipe doesn't have the weight of sausage -- thoughts? 4 links is anywhere from a half-pound to 2 pounds depending on where you get it.Planning on using frozen cranberries and not over-mixing, adding them just before stuffing the bird.

Do not believe the photo. The color is an icky brownish purple if you make it ahead, as I did. Be aware that the cranberries will bleed red through the stuffing. I will make it again but do the make-ahead prep only through step 4 and add the cranberries immediately before popping it in the oven. That should prevent the dis-colorization.Also, taking a cue from those who complained it was much too tart, I used apple juice for the second boil. Excellent taste.

Made this as directed, except I cut the recipe in half, and it still makes a lot. I made it as a side dish and it was very tasty and everyone loved it. The cranberries work well to counter the richness of the butter and sausage. I will definitely make this again.

I tried this recipe last night and I have to say that although it smelled wonderful while cooking, the taste was off. I think there’s too many cranberries and it made the dish overtly tart. Next time I make this I would halve the amount of cranberries and perhaps add just a touch of maple syrup or brown sugar to them to cut that tartness. I get that you want some tartness to balance the fat of the pork sausage here, but this dish was unbalanced on the tart side. I also added fresh herbs on top.

Makes a lot, but that's fine since it's absolutely delicious! Keeps well for leftovers.In response to other questions:1. No, it's not too dry. If anything, it's a little greasy between the butter and the sausage. Maybe consider draining off some of the grease before baking.2. The cranberries are perfect as-is. Their tartness helps cut the richness of the other ingredients. If you're not into tart, reduce or eliminate the berries, or sub in apples, but do not add sugar

This is okay. I made half the recipe and use it as filling for a chicken roulade -- de-boned chicken thighs with the skin attached. The recipe definitely needs more in the way of seasoning. Garlic, salt, pepper, thyme and maybe some toasted pecans. And, if I were to do it again, I'd use dried cranberries, not fresh. Or perhaps currants or raisins. Needs a touch of sweetness.

This makes a *lot*. I cut it in half for three people & we still have leftovers. Delicious combination of flavors. Easy gluten-free side dish.

We adorned this stuffing. Made it with field roast Italian veggie sausage and needed to add more liquid due to the lack of fat from fake sausage. So good!!!

I made it and there is plenty of moisture. Haven't yet baked it but you can add broth if it dries up. Also, the cranberries don't need added sugar (though I imagine it wouldn't hurt). I think it added a nice tart taste to the creaminess of the butter and the onions and sausage. Tastes great.

Once again, an inaccurate NY Times recipe. 3 cups of cranberries without sugar?? It would be very bitter. Good thing I realized it before I ruined another dish for Thanksgiving.

There isn't any liquid added to the mixture? Won't it dry out when it bakes?