Sage and Wild Rice Stuffing with Kahlua

  • Yield: 8 servings


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

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