This one is a family favorite, especially when paired with turkey and mashed potatoes, and a hearty gravy generously ladled over the top.
Wild Rice Stuffing with Sausage
- 1 1/2 cups uncooked wild rice or 3 cups cooked
- 1 quart chicken stock
- 1 lb sausage
- 7 cups bread cubes
- 1 cup chopped celery
- 1 cup minced onion
- 1/2 cup shredded carrot
- 4 tbsps rubbed sage
- 2 tbsps onion powder
- 3 tbsps garlic powder
- 2 tbsps ground black pepper
- salt (maybe)
- splash of white wine, or white wine vinegar (roughly ½ ounce)
- Pour chicken stock into a medium saucepan and bring to a boil. Add uncooked wild rice, and lower temp to a low simmer. Cook for 50 minutes. (Yup, 50. Wild rice takes that long.)
- While the rice is cooking, toast your bread to make your bread cubes. Any bread will do, but I really prefer using a solid, dense sourdough loaf. Most stores and bread shops will have a slicer on hand, so let them cut the slices for you, slightly over ¼ inch. Set your oven to 275 degrees, lay the pieces out flat and season with roughly 3 tbsp olive oil seasoned with 1 tsp rubbed sage and black pepper. Place in the oven for about 20 minutes, or until dry and toasted. Take them out and set them aside. Increase your oven temperature to 350 degrees
- In a dutch oven, brown your sausage, then sweat the veggies until the onion is translucent. Do NOT drain the sausage. You need those juicy bits for the stuffing. Use the white wine to deglaze the pan, then add the cooked rice, seasonings, and mix. Cut your toast into cubes, and carefully fold into your mixture. Cover, and cook at 350 for 25 minutes.
Everything in this can be done up to two days before, allowing more time for everything else that needs doing the day of the big feast. Simply increase the final cooking time from 25 minutes to 45.