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WILD RICE AND SAUSAGE STUFFING




Source of Recipe


internet






Recipe Introduction


Enjoy this flavorful mixture with poultry or your favorite vegetables.





List of Ingredients



• 1 cup California wild rice
  
• 3 cups boiling low sodium chicken broth or salted water
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 1/3 pound fresh mushrooms, chopped (about 2 cups)
  
• 1 pound mild Italian-seasoned sausage, casings removed
  
• 1/4 cup chopped fresh parsley
  
• 1 tablespoon minced fresh sage, or 1 1/2 teaspoons dried sage
  
• 1 teaspoon salt
  
• Fresh ground black pepper
  






Instructions



1. Rinse wild rice in a colander under cool running water until water runs clear. Add boiling broth (or water with 2 teaspoons salt) to wild rice in a 2-quart casserole dish; cover and bake at 350° F for 1 hour. Drain any excess liquid, if necessary. You should have 3 cups cooked wild rice. Set aside.
   
2. Meanwhile, heat butter in a large frying pan over medium-high heat. Add onion and sauté 1 to 2 minutes. Add mushrooms and sauté until mushrooms wilt and give off juices, about 4 minutes.
   
3. Add sausage, mixing and crumbling as it cooks, until no pink remains, about 5 to 6 minutes. Add cooked wild rice to sausage mixture along with parsley, sage, salt and pepper. Stir over medium heat until flavors blend, about 2 minutes. May use to stuff cavity of turkey, chicken, pheasant or squash.
   






Final Comments


12 servings