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Sausage and Wild Rice Casserole




Source of Recipe


Southern Living 04/07






Recipe Introduction


You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth just before baking.





List of Ingredients



• 1/2 cup chopped pecans
  
• 1 (1 lb) pkg sage ground sausage
  
• 1 T butter
  
• 1 large onion, chopped
  
• 1 cup chopped celery
  
• 2 (6 oz) pkgs long grain and wild rice mix
  
• 2 T chopped flat leaf parsley
  
• 1 T chopped fresh or 1 tsp dried rubbed sage
  
• 1/2 tsp freshly ground pepper
  
• 3 1/2 cups low-sodium chicken broth
  






Instructions



1. Heat 1/2 cup chopped pecans in a large nonstick skillet over medium low heat, stirring often, 5 minutes or until toasted. Remove toasted pecans from skillet.
   
2. Brown sausage in same skillet over meidum high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
   
3. Melt butter in hot drippings over meidumheat. Add onion and celery, and saute 10 to 15 minutes or until celery is tender.
   
4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in a lightly greased 13 x 9-inch baking dish. Stir in chicken broth until well blended.
   
5. Bake, covered, at 325 degrees for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.
   






Final Comments


Makes 8 to 10 servings