Wild Rice and Sausage Stuffing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A picture of this dish should be in the dictionary under savory . Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times. Ingredients:
3 cups cooked wild rice |
8 ounces mild sausage |
4 slices bacon, cut into 1 ",pieces |
1 1/2 cups onions, chopped |
8 ounces mushrooms, sliced |
1 cup celery, chopped |
1 teaspoon crushed leaf oregano |
1/2 teaspoon crushed sage leaf |
2 cups breadcrumbs |
salt and pepper |
Directions:
1. Crumble and cook the sausage, drain and set aside.
2. Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
3. Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
4. Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
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