Wild Rice and Sausage Stuffing

"Rick Rodgers"
 
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Ready In:
1hr 30mins
Ingredients:
12
Yields:
10 cups
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ingredients

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directions

  • Bring a large pot of lightly salted water to a boil over high heat.
  • Add the wild rice and decrease heat to medium.
  • Boil uncovered until the rice is barely tender, 45 to 55 minutes.
  • Drain into a sieve and rinse under cold running water; place in a large bowl.
  • In a large skillet, melt 2 T butter over medium heat.
  • Add the onion, celery, and apples; cook/stirring occasionally, until the onion is softened and translucent, about 6 minutes; scrape mixture into the bowl of rice.
  • In the same skillet, melt the remaining 2 T butter over med-high heat.
  • Add the sausage and cook, stirring often and breaking up the sausage with the side of a spoon, until the meat is cooked through, about 10 minutes.
  • Stir into the rice.
  • Add the almonds, parsley, poultry seasoning, salt, and pepper; mix well.
  • Transfer to a lightly buttered casserole dish, drizzle with broth, cover with foil and bake in preheated 350° oven for 30 minutes; may remove foil for last 15 minutes if you like a crusty top.

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