Wild Rice Cranberry Stuffing

Click to enlarge

Click to enlarge

I created this wild rice stuffing to have with my Blackberry Balsamic Glazed Duck for Christmas.  I think it came out as good as my traditional rice stuffing, if not even better!  I’m just beginning to try out grains once a week and am having some luck without gaining.  When you get to the grains rung of OWL, I hope you’ll try out this recipe, as it is very easy to put together.  Gets good reviews from my holiday guests, too.  Would be good with chicken, pork or baked fish as well.  This is a big recipe for a crowd.  I only make ½ recipe up and still have some leftover.  But this is also good with pork and chicken, so I never have problems getting rid of the leftovers.  As this is a bit carb-pricey, I usually only do this for holidays or when I serve duck.  This recipe is not suitable until you reach teh Atkins Pre-Maintenance or Maintenance phase.


1 ½ c. wild rice

2½ c. homemade chicken broth (or two 10.5oz.cans low sodium broth)

1 c. cranberries chopped fairly coarse (halved or into thirds)

½ lb. lean bulk pork sausage (preferably homemade)

4 T. melted butter

1 c. chopped celery

4 chopped green onions

2 oz. (40 halves) pecans (coarsely chopped)

1/4 tsp. black pepper


In a skillet, saute the pork sausage, crumbling it up as it cooks.  Add butter, onion and celery.  Saute until vegetables are pretty tender.  Set aside.  In a saucepan, mix rice and chicken broth. Cover with lid and cook for the amount of time indicated on the rice package, which is usually around 15-20 minutes.  When rice is done, using a fork, fluff it out onto the sausage mixture in the skillet.  Add cranberries and nuts.  Stir well to blend all ingredients.  Add chopped nuts and black pepper and stir again.  Pour into greased glass dish and bake at 350-375º  for about 20 minutes.

NUTRITIONAL INFO: Makes 14 servings, each containing:

182 calories

11.04 g  fat

14.97 g  carbs

2.19 g  fiber

12.78 g  NET CARBS

197 mg sodium

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