Wild Rice and Sausage Stuffing
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
10 cups
ingredients
- 3 cups wild rice, well rinsed (1 lb.)
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 3 medium celery ribs, with leaves, chopped
- 2 granny smith apples, peeled, cored, and chopped
- 1 lb bulk pork sausage
- 2 cups slivered almonds, toasted and coarsely chopped
- 1⁄3 cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup turkey broth or 1/2 cup chicken broth
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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