Wild Rice Dressing with Apples and Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cooking a pot of rice is much easier than tearing up and toasting bread for stuffing. Assembling the side dish a day ahead saves time, too. Ingredients:
1 cup wild rice |
1 (7.25-ounce) jar peeled whole chestnuts, halved |
1/2 cup chopped fresh italian parsley |
4 tablespoons olive oil |
12 ounces sweet italian sausage, casings removed, sausage crumbled |
1 large onion |
2 large granny smith apples, unpeeled, cored, cut into 1/2-inch cubes |
2 1/2 teaspoons dried thyme |
1 cup low-salt chicken broth |
Directions:
1. Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
2. Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
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