Sage & Wild Rice Dressing

A savory holiday dressing with wild rice, sausage, cranberries, and walnuts, infused with fresh sage and baked to golden perfection.

Total Time:

Yield:

12 servings

Nonstick cooking spray

1 (16-ounce) loaf bakery Italian bread, cut into ½-inch cubes

1 (32-ounce) container chicken broth

¼ cup salted butter, melted

1 tablespoon finely chopped fresh sage, plus additional leaves for garnish

2 teaspoons poultry seasoning

1 pound bulk pork sausage, browned and drained

1 cup cooked wild rice

¾ cup chopped walnuts

¼ cup dried cranberries

Preheat oven to 250°F. Lightly spray a 2-quart baking dish with cooking spray; set aside.
Place bread cubes in a single layer in 2 large rimmed baking pans. Bake about 40 minutes or until dry, stirring often. Transfer to a large bowl; set aside.
Increase oven to 350°F. In another bowl, whisk together broth, melted butter, 1 tablespoon sage and poultry seasoning. Drizzle over bread cubes; toss until bread is evenly moistened. Stir in cooked sausage, wild rice, walnuts and cranberries. Transfer to prepared baking dish.
Bake, uncovered, for 40 minutes or until golden brown. Garnish with sage leaves, if desired.

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