Best 6 Bob Evans Sausage And Wild Rice Stuffing Recipes

GRANDMA'S SAUSAGE AND RICE STUFFING

Steps:

• Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
• Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
• Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.

BOB EVANS SAUSAGE CRANBERRY STUFFING RECIPE - (4.2/5)

Steps:

• Preheat oven to 325°F. In large skillet, crumble and cook sausage until browned. Remove from pan. In same skillet melt butter over medium heat. Saute celery and onions until softened, about 5 minutes. In a large bowl, combine celery, onions, sausage, stuffing mix, cranberries and salt. Add the broth and stir until well combined. If desired, loosely stuff some of the mixture into a turkey just before roasting. Place the rest of stuffing mix into a casserole dish. Cover and bake in a 325°F. oven for 1 hour or until hot. Can use either Bob Evans Original Roll Sausage or Bob Evans Savory Sage Roll Sausage.

WILD RICE AND SAUSAGE STUFFING

Steps:

• Crumble and cook the sausage, drain and set aside.
• Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
• Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
• Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

SAUSAGE STUFFING

Steps:

• In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish; cover. Bake at 350 degrees F for 45 minutes.;

BOB EVANS SAUSAGE AND WILD RICE STUFFING

Steps:

• In small bowl, combine orange juice and cranberries. Set aside.
• Prepare rice mixes according to package directions.
• While rice is cooking, in large saucepan, crumble and cook sausage, onions and celery over medium heat until sausage is browned.
• Stir in cooked rice, orange juice and cranberries and bread crumbs.
• Spoon into a greased 9 inch x 13 inch baking pan.
• Cover and bake at 400 degrees F for 20 minutes.

RICE AND SAUSAGE STUFFING

Steps:

• Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
• Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.