Ingredients:

  • 1 tablespoon (15 ml) olive oil or butter
  • 1 pound (450g) Italian sausage (sweet or mild), removed from casings (optional)
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 celery stalks, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 cup (190g) wild rice, rinsed
  • 4 cups (950 ml) chicken or vegetable broth (low sodium preferred)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 loaf (1 pound/450g) crusty bread (such as sourdough or French), cubed and dried
  • ½ cup (115g) unsalted butter, melted
  • ¼ cup (60 ml) fresh parsley, chopped
  • ¼ cup (60 ml) fresh sage, chopped
  • 2 tablespoons (30 ml) fresh thyme leaves
  • 2 large eggs, lightly beaten

Instructions:

  1. Heat olive oil (or melt butter) in a large skillet over medium heat. Brown sausage (if using) then remove and set aside. Add onion, celery, and carrots and sauté until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
  2. Add the wild rice, broth, salt, and pepper to the skillet with the sauteed vegetables. Bring to a simmer, then pour this mixture into the crock pot.
  3. In a large bowl, combine the dried bread cubes, melted butter, parsley, sage, and thyme. Toss to coat evenly. Add the cooked sausage if using.
  4. Gently fold the bread mixture into the wild rice mixture in the crock pot. Be careful not to overpack.
  5. Cover the crock pot and cook on LOW for 3-4 hours, or on HIGH for 2-3 hours, or until the rice is tender and the stuffing is heated through.
  6. During the last 30 minutes of cooking, stir in the beaten eggs. Cook until the eggs are set. Remove the lid during the last 15 minutes for a slightly crispier top if desired.
  7. Let the stuffing rest for 10-15 minutes before serving.