Wild Rice and Sausage Stuffing |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Rick Rodgers 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:
1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add the wild rice and decrease heat to medium.
3. Boil uncovered until the rice is barely tender, 45 to 55 minutes.
4. Drain into a sieve and rinse under cold running water; place in a large bowl.
5. In a large skillet, melt 2 T butter over medium heat.
6. 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.
7. In the same skillet, melt the remaining 2 T butter over med-high heat.
8. 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.
9. Stir into the rice.
10. Add the almonds, parsley, poultry seasoning, salt, and pepper; mix well.
11. 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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