Wild Rice and Sausage Stuffing |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Last year, we spent a really long time making stuffing for Thanksgiving. And we got. glue. Our stuffing tasted like glue. Yuck. This year, I plan something different. In the picture, it looks more like pilaf, but it sounds yummy. and not at all like glue. (I've altered the wording slightly). Ingredients:
16 ounces pork sausage |
3 medium celery ribs, finely chopped |
1 large onion, finely chopped |
2 (6 ounce) boxes long grain and wild rice blend, with seasoning packet (not quick-cooking mix) |
3 1/2 cups water |
1 cup fresh parsley leaves, coarsely chopped and loosely packed |
Directions:
1. Heat a 5-quart Dutch oven over medium-high heat until hot. Add the sausage and cook 6 to 8 minutes or until the sausage is browned, breaking the sausage up with the side of a spoon as you do so.
2. Add the celery and onion to the sausage in Dutch oven and cook 8 to 10 minutes or until the vegetables are soft, stirring frequently.
3. Stir in the rice mix, the the seasoning packets and the water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until most of liquid is absorbed and rice is tender. Fluff rice with fork; stir in parsley.
4. You're done!
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