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Thanksgiving: Wild Rice Stuffing

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1 cup wild rice
  
• Cold water (for soaking)
  
• 3 cups water (for cooking)
  
• 1 Tbsp olive oil
  
• 1 lb. bulk pork sausage or fresh sweet Italian sausage links, casings removed
  
• 3 cups chopped onions
  
• 2 cups chopped fennel
  
• 1/2 lb. cremini, shiitake or white mushrooms, quartered
  
• 1 bay leaf
  
• 1 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• 1/2 cup dried sweet cherries or cranberries
  
• 1/2 cup long-grain rice, cooked according to pkg. directions
  
• 1 Tbsp butter, cut into quarters
  






Instructions



1. Soak wild rice in enough cold water to cover in a large bowl; discard any grains that float to the top. Drain rice.
   
   
2. Bring the 3 cups water and wild rice to a boil in a medium saucepan over medium heat. Reduce heat; cover saucepan and simmer rice 45 to 50 minutes, until just tender but still has a slight crunch. Remove from heat; cool to room temperature.
   
   
3. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking up with the back of a spoon, 5 to 8 minutes, until no longer pink. Stir in onions, fennel, mushrooms, bay leaf, salt and pepper. Cook 5 minutes, until vegetables soften slightly and sausage is thoroughly cooked. Stir in parsley and cherries; cook 2 minutes more. Remove bay leaf; discard. Transfer mixture to a large bowl; stir in wild rice and cooked long-grain rice. (Can be made ahead. Refrigerate in an airtight container overnight.)
   
   
4. Use the stuffing to stuff turkey... OR... To bake, heat oven to 325 degrees (F). Generously butter a 13x9-inch baking dish. Dot top with the butter. Cover with foil and bake 30 to 35 minutes, until heated through.
   
   Makes 12 cups.