Cornbread and Wild Rice Dressing (Stuffing) With Sausage |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit. Ingredients:
1 lb sausage (removed from casings) |
1 cup onion, chopped |
4 stalks celery, chopped |
1 medium shallot, minced |
2 garlic cloves, minced |
1 1/2 cups wild rice |
2 tablespoons olive oil |
4 cups fresh cornbread, crumbled |
2 1/2 cups chicken stock (giblet stock works best) |
2 cups water |
2 tablespoons rubbed sage |
1 teaspoon sea salt |
1 teaspoon ground black pepper |
Directions:
1. Preheat oven to 375°F.
2. Combine 2 cups of stock, water and rice in a medium saucepan.
3. Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
4. Drain, put in large mixing bowl with cornbread and set aside.
5. Heat olive oil in a large skillet.
6. Sauté onion, celery, garlic and shallot over medium heat until translucent.
7. Add sausage. Brown.
8. Add sage, salt, and pepper.
9. Add to rice/cornbread mixture. Toss.
10. Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
11. Cook on lower shelf until top is crispy, about 25 minute.
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