• 1/2 c wild rice
  • 2 c water
  • 1/2 c pecan rice(available at most markets)
  • 4 pork sausages
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 T butter
  • 2 c packaged herbed bread dressing
  • 1 medium apple, peeled, cored and chopped
  • 1 t sage
  • 1 t thyme
  • Salt and pepper to taste


In medium saucepan, combine wild rice and water; bring to boil, reduce heat and simmer 10 minutes. Add pecan rice and continue cooking another 20 minutes or until rices are just barely tender. Add additional water as needed to prevent mixture from cooking dry. Meanwhile, in small skillet, cook sausages until light brown and have lost some of their fat, about 15 minutes. Drain on paper towels and cut into small dice. Set aside.

Rinse out skillet and add onion, celery and butter; cook just until vegetables are tender, about 5 minutes. In large bowl, combine cooked rice and any pan liquid left(up to 1/2 cup), sausages, onion and celery, herbed bread dressing, apple, sage and thyme; toss until thoroughly mixed. Season with salt and pepper, if desired, and toss again.

Makes about 8 cups dressing.

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Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
Wild Rice Dressing