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Rice: Cheri's Wild Rice Stuffing

Source of Recipe

SheHuffer


List of Ingredients

4 C. Cooked Wild Rice (cooked in Chicken Stock)
8 oz. Turkey Sausage
White Wine for Sautéing
2 Garlic Cloves, minced
1 Onion, chopped
2 Stalks Celery, sliced thin
2 Granny Smith Apples, peeled, cored and chopped
2 – 3 C. Mushrooms (I prefer a mixture – ****take, Oyster, Chanterelles, Portabello etc)
1/4 C. Fresh Parsley, chopped
2 tsp. Marjoram
2 tsp. Ground Savory
1 tsp. Thyme
3 T. Fresh Sage leaves, torn (or equivalent dried)
Black Pepper to taste
2 Egg Whites


Recipe

1. Cook rice in chicken stock according to directions on package.

2. Cook turkey sausage until fully cooked and no longer pink, remove from pan, and set aside.

3. In turkey pan, sauté garlic, onion, celery and apple in wine until tender. Add ½ of mushrooms and continue to sauté for another 1 to 2 minutes

4. Put rice and sausage and into large bowl. Add sautéed mixture and mix well.

5. Stir in pepper, parsley, marjoram, savory, thyme and sage. Mix thoroughly.

6. Add egg whites to mixture and mix until egg whites are thoroughly incorporated.

7. Stuff bird and bake, or place in shallow baking dish and bake for 1 hour at 350 degrees.