Slow Cooker Cranberry Sausage Wild Rice Stuffing
This hearty and earthy stuffing is so easy to make and delicious for guests arriving for the holidays! It can feed a crowd so invite everyone over! The Craisins and apples give the little bit of sweetness to each bite!
Servings 10 servings
- 2 tbsp olive oil
- 1 onion diced
- 8 oz sausage cooked
- 10 oz baby mushrooms
- 1 can water chestnuts
- 2 1/2 cups uncooked wild rice
- 5 cups chicken broth Kettle and Fire
- 3/4 cup Craisins
- 1 tbsp sage chopped
- 1 tbsp rosemary chopped
- 1 tsp thyme chopped
- 1/2 apple chopped
In a large skillet, heat the oil over medium to medium high heat and add the onions. You are looking to carmelize them so let them brown for a good long time but not burn.
In a 4 qt slow cooker, stir in the wild rice, cooked sausage, onions, water chestnuts and mushrooms. Pour the chicken broth over it all and stir. Cover and allow to cook for about five hours.
At 4.5 hours or so, stir the rice and make sure it is about done. Add in the chopped fresh herbs, apples and Craisins. Heat another 20-30 minutes and serve.
Adjust Craisins and apples to your taste. I tend to like a bit more as I love a little bit of the play of earthy and sweetness in each bite.
Leftovers can be frozen.
Serving: 1serving | Calories: 299kcal | Carbohydrates: 45g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 582mg | Potassium: 504mg | Fiber: 4g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 2mg