Wild Rice, Apple, and Sausage Harvest Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 1 cup uncooked wild rice, rinsed
• 3 cups low-sodium chicken or vegetable broth (for rice)
• 1 lb bulk sausage (pork or chicken), casings removed
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 8 oz cremini or button mushrooms, sliced
• 2 medium firm-sweet apples, cored and sliced
• 3 cloves garlic, minced
• 1 Tbsp chopped fresh sage
• 1 Tbsp fresh thyme leaves
• 1 tsp minced fresh rosemary
• 2 Tbsp unsalted butter + 1 Tbsp olive oil
• 1/2 cup chicken or vegetable broth (for skillet)
• 1 Tbsp apple cider vinegar or lemon juice
• Salt, black pepper, smoked paprika, red pepper flakes
• Optional: toasted pecans or walnuts, dried cranberries, fresh parsley

Do This

• 1. Cook wild rice in 3 cups broth with 1/2 tsp salt: bring to a boil, then cover and simmer on low 40–45 minutes until tender; drain any excess liquid.
• 2. While rice cooks, prep onions, celery, mushrooms, apples, garlic, and herbs; toast nuts if using.
• 3. Brown sausage in a large 12-inch skillet over medium-high heat 6–8 minutes; break into crumbles and remove to a plate.
• 4. In the same skillet, sauté onion and celery in butter and olive oil 5–6 minutes; add mushrooms and cook until browned, then stir in garlic.
• 5. Add apple slices, herbs, smoked paprika, salt, and pepper; cook 3–4 minutes, then deglaze with 1/2 cup broth and vinegar.
• 6. Fold in cooked wild rice and browned sausage; cover and let everything warm together 5 minutes on low.
• 7. Taste and adjust seasoning; finish with parsley, toasted nuts, and dried cranberries if desired. Serve hot from the skillet.

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Why You’ll Love This Recipe

• It delivers true cabin-in-the-woods flavor: nutty wild rice, juicy sausage, sweet apples, and woodsy herbs all in one pan.
• Everything cooks in a single skillet (plus a pot for rice), making cleanup simple and weeknight-friendly.
• It is flexible: use your favorite sausage, swap herbs you have on hand, and scale it up to feed a crowd.
• It works as a cozy main dish or a showy holiday side that feels special but is easy to pull off.

Grocery List

• Produce: 1 medium yellow onion, 2 ribs celery, 8 oz cremini or button mushrooms, 2 medium firm-sweet apples, 3 cloves garlic, fresh sage, fresh thyme, fresh rosemary, fresh parsley (optional)
• Dairy: Unsalted butter, optional grated Parmesan or aged cheddar (for serving)
• Pantry: Wild rice, chicken or vegetable broth, olive oil, apple cider vinegar or lemon juice, smoked paprika, red pepper flakes, kosher salt, black pepper, toasted pecans or walnuts (optional), dried cranberries (optional)
• Meat: 1 lb bulk sausage (pork, turkey, or chicken), mild or spicy

Full Ingredients

For the Wild Rice

• 1 cup uncooked wild rice, rinsed under cool water
• 3 cups low-sodium chicken or vegetable broth (or water)
• 1/2 tsp kosher salt

For the Harvest Skillet

• 1 lb bulk sausage (pork, turkey, or chicken; mild or spicy), casings removed if needed
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 ribs celery, diced (about 3/4 cup)
• 8 oz cremini or button mushrooms, cleaned and sliced
• 3 cloves garlic, minced
• 2 medium firm-sweet apples (such as Honeycrisp, Braeburn, or Pink Lady), cored and sliced into 1/4-inch half-moons
• 1 Tbsp fresh sage, finely chopped (or 1 tsp dried rubbed sage)
• 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp fresh rosemary, finely minced (or 1/2 tsp dried rosemary, crushed)
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/8–1/4 tsp red pepper flakes (optional, for gentle heat)
• 1/2 cup low-sodium chicken or vegetable broth (for the skillet)
• 1 Tbsp apple cider vinegar or fresh lemon juice

Optional Toppings & Garnishes

• 1/3 cup toasted pecans or walnuts, roughly chopped
• 1/4 cup dried cranberries
• 2–3 Tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan or aged white cheddar (optional, for a savory finish)

Step-by-Step Instructions

Step 1: Cook the wild rice

Add the rinsed wild rice, 3 cups broth (or water), and 1/2 teaspoon kosher salt to a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 40–45 minutes. The grains should be open and chewy-tender, not mushy.

Check the pot toward the end of cooking. If the liquid is absorbed but the rice is still too firm, add a splash more water and continue to cook a few minutes. When done, drain off any excess liquid if necessary. Fluff the rice with a fork, cover, and set aside. It will stay warm while you prepare the skillet ingredients.

Step 2: Prep the ingredients and toast the nuts

While the wild rice cooks, prepare all your ingredients. Dice the onion and celery. Clean and slice the mushrooms. Core the apples and slice them into 1/4-inch thick half-moons. Mince the garlic and chop the sage, thyme, rosemary, and parsley (if using). Having everything ready makes the skillet portion move quickly.

If you are using nuts, toast them now: place the chopped pecans or walnuts in a dry skillet over medium heat. Cook, shaking the pan often, for 3–5 minutes until the nuts are fragrant and lightly darkened in spots. Transfer immediately to a small bowl so they do not burn and set aside for garnishing.

Step 3: Brown the sausage

In a large, heavy 12-inch skillet (cast iron is ideal for a rustic feel), heat 1 tablespoon of olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into bite-size crumbles. Cook for 6–8 minutes, stirring occasionally, until the sausage is well browned and cooked through, with some crispy edges for extra flavor.

Using a slotted spoon, transfer the cooked sausage to a plate or shallow bowl, leaving the rendered fat in the skillet. If there is more than about 1–2 tablespoons of fat, carefully spoon off and discard the excess so the skillet does not become greasy. Keep the sausage warm nearby.

Step 4: Sauté the aromatics and mushrooms

Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet; once melted and foaming, stir in the diced onion and celery. Cook, stirring occasionally, for 5–6 minutes, until the vegetables soften and the onions turn translucent with a few golden edges.

Add the sliced mushrooms and a pinch of salt. Cook for another 6–8 minutes, stirring every couple of minutes, until the mushrooms release their moisture and then begin to brown deeply. This browning builds a savory, woodsy base that pairs beautifully with the wild rice and sausage.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant and no longer raw-smelling. Do not let the garlic scorch.

Step 5: Add apples, cabin herbs, and deglaze

Add the apple slices to the skillet along with the chopped sage, thyme leaves, rosemary, smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and red pepper flakes (if using). Gently toss everything together so the apples are coated in the buttery pan juices and herbs.

Cook for 3–4 minutes, stirring occasionally, until the apples just begin to soften around the edges but still hold their shape; they should remain slightly crisp to contrast with the tender rice.

Pour in 1/2 cup broth and 1 tablespoon apple cider vinegar (or lemon juice). Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid bubble for 1–2 minutes to reduce slightly; this creates a light, flavorful glaze that will coat the rice and sausage.

Step 6: Fold in the wild rice and sausage

Return the browned sausage and any accumulated juices to the skillet. Add the cooked wild rice, breaking up any clumps with your spoon. Gently fold everything together until the rice is evenly distributed among the sausage, apples, and vegetables.

Reduce the heat to low, cover the skillet, and let the mixture warm through for 5 minutes. This brief resting time allows the flavors to meld and the rice to soak up the savory-herb glaze.

After 5 minutes, uncover and taste. Add more salt and pepper if needed. If the mixture seems dry, splash in an extra tablespoon or two of broth and stir over low heat until just absorbed.

Step 7: Finish, garnish, and serve

Turn off the heat. Stir in the chopped fresh parsley if using. Sprinkle the toasted nuts and dried cranberries over the top for crunch and a little pop of sweetness. If you like a cheesy finish, dust lightly with grated Parmesan or aged cheddar.

Serve the harvest skillet straight from the pan at the table for a cozy, lodge-style presentation. Scoop generous portions into warm shallow bowls, making sure each serving gets a good mix of wild rice, sausage, apples, and mushrooms. Enjoy hot.

Pro Tips

• Cook the rice ahead: Wild rice can be cooked up to 2 days in advance. Store it covered in the refrigerator, then add it in Step 6 straight from the fridge, allowing a few extra minutes for warming.
• Keep apples from getting mushy: Add the apple slices after the mushrooms are browned and cook them only until just tender on the edges. They will continue to soften slightly as the skillet rests.
• Use real wild rice: True wild rice has a distinct, nutty flavor and chewy texture. Blends will work, but reduce the simmer time according to the package directions.
• Layer your seasoning: Season lightly at each stage (rice, sausage, vegetables), then adjust at the end. This builds depth without making the dish overly salty.
• Cast iron for best flavor: A heavy skillet, especially cast iron, helps you get deep browning on sausage and mushrooms, which is key to the dish’s woodsy, cabin-style taste.

Variations

• Smoky bacon twist: Cook 4–6 slices of chopped thick-cut bacon first, remove to a plate, and use the drippings (plus a bit of butter) in place of some or all of the oil. Stir the crisp bacon back in with the sausage and rice.
• Apple-chicken lighter version: Swap pork sausage for chicken or turkey sausage, and use an extra 1/2 cup mushrooms in place of some sausage to lighten things up while keeping it hearty.
• Veggie-forward harvest skillet: Omit the sausage and add 1 extra cup mushrooms and 1 additional apple. Stir in 1 can (15 oz) drained chickpeas or white beans with the rice for plant-based protein.

Storage & Make-Ahead

Let the skillet cool to room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally, until hot and steamy. You can also reheat individual portions in the microwave, covered, for 1–2 minutes, stirring halfway through.

For longer storage, this dish freezes well: spoon into freezer-safe containers, cool completely, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. If you plan to make it ahead specifically for freezing, slightly undercook the apples by 1–2 minutes so they hold their texture better after reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional cheese, nuts, or cranberries): about 600 calories, 27 g protein, 65 g carbohydrates, 24 g fat, 7 g fiber, and 1,000 mg sodium (varies significantly with sausage type and broth brand). Adding nuts and cheese will increase fat and calories slightly, while adding extra vegetables or using chicken sausage can lighten the overall profile.