Wild Rice and Rye Bread Stuffing with Cranberry and Pomegranate

As snow & ice blanket the landscape around us, the warmth of fantastic winter food should not only be found in temperature, but in the recipe’s all-natural, bold & seasonal flavor / textures. For just those reasons, I’m excited to share this rustic stuffing – Loaded with roasted wild brown & black rice, toasted walnuts & artisan rye bread, sautéed onion & garlic, baked honey crisp apples, fresh cranberry, then layered a host of bold seasonings & gorgeous pomegranate seeds.


Wild Rice-Rye Bread Stuffing with Cranberry and Pomegranate

Wild Rice-Rye Bread Stuffing with Cranberry and Pomegranate


Wild Rice-Rye Bread Stuffing with Cranberry and Pomegranate

Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Servings: 4 -6
Author: A Bachelor & His Grill


  • 1 1/2 cups wild rice
  • 3 cups water
  • 1 tablespoon canola oil
  • 4 cups rye bread 1/2 inch cubed
  • 1 pound spicy turkey sausage casings removed
  • 2 cups shallots thinly sliced
  • 4-6 cloves garlic minced
  • 2 Granny Smith apples diced
  • 1 cup celery diced
  • 3 cups chicken broth
  • 1/2 cup dried cranberries
  • Seeds of 1 pomegranate
  • 1 cup salted walnuts chopped and dry roasted 8-10 minutes
  • 1 1/2 tablespoons fresh thyme minced
  • 1 tablespoon fresh rosemary minced
  • salt and fresh ground peppercorn to taste


  • Under ice cold tap water, rinse rice. Set aside.
  • In large pot over high heat bring 3 cups water, 1 tablespoon oil, & pinch of salt to boil.
  • Add rice, reduce heat to low, cover & cook 25 minutes, or until rice tender & liquid absorbed.
  • Preheat oven to 400○F.
  • Over a baking sheet in a single layer, arrange rye bread. Toast until crisp, approx 15-20 minutes. Remove from oven & set aside.
  • Over a baking sheet in a single layer, dry roast walnuts for 8-12 minutes, or until just fragrant & golden in color. Remove from oven & set aside.
  • Meanwhile, in heavy bottom pan over medium-high heat, bring 2 tablespoons olive oil to gentle simmer.
  • Toss in onion & garlic, cover & sauté 3-5 minutes, or until just fragrant.
  • Add sausage to onion & garlic, browning meat for 6-8 minutes, then throw in apple & celery, stirring all ingredients regularly for an additional 3-5 minutes.
  • Transfer sausage mixture, rice, rye bread, walnuts, cranberries, herbs & broth to 4 quart baking dish.
  • Mix all ingredients together evenly, then bake for 30 minutes, covered.
  • Remove cover, then bake for an additional 15 minutes to finish cooking.
  • Pull dish from oven, cool for 5-10 minutes, & fold in pomegranate seeds.
  • Serve warm.


Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.