Sage and Wild Rice Stuffing with Kahlua

  • Yield 8 servings

Stuff your next turkey with this tasty stuffing.


1 pound whole pork sausage
1/2 -- reb celery, chopped
1/4 cup chopped yellow onion
-- Fresh thyme leaves
-- Fresh sage leaves
3 -- garlic cloves, minced
2 cups cranberries, cooked
1 ounce Kahlua
1 -- (1-pound) loaf white bread, cubed
4 cups cooked wild rice
-- Turkey stock
2 -- eggs, beaten


  1. Brown the sausage with the celery and onion in a skillet over medium-high heat, stirring until the sausage is crumbly; drain well.  Add the thyme, sage and garlic.  Saute for 2 minutes.  Add the cranberries and Kahlua.  Saute for 1 minute.  Transfer the mixture to a large bowl; cool.  Add the bread cubes and rice; mix well.  Add enough turkey stock to moisten the mixture.  Add the eggs; mix well.  Chill the mixture until ready to stuff a 14- to 16-pound turkey.

Recipe reprinted with permission from the Junior League of Phoenix’s Reflections Under the Sun (the Junior League of Phoenix Inc., Phoenix, Az., 1999).