Wild Rice Stuffing with Apple, Cranberry, Pecan and Sausage

Wild Rice Stuffing with Apple, Cranberry and Sausage

From October to December we seem to have one birthday after another. Don’t get me wrong, I always enjoy our family time together but things can get hectic. This weekend was my granddaughters 4th birthday and what fun she had, face painting and crown making. I love watching her socialize with her little friends. Elsa and Spider-Man (Univ of AZ drama students) came to the party and Elsa sang her signature song.

My husband and I also baked a turkey and made a Wild Rice Stuffing with apple, cranberry, pecan and sausage. Being that the “sides” are my favorite part of a holiday meal I usually test and evaluate several recipes. It’s a tough job but someone has to do it;) Although I did swap a few of the ingredients, the flavors and textures worked incredibly well together and was worth the somewhat time consuming instructions. My biggest fear with this recipe was that the rice would dry out too much the next day but I’m glad to report that this dish re-heats beautifully.

This recipe has been adapted from the Eatingwell.com website.

Wild Rice Stuffing with Apple, Cranberry and Sausage

Yield: 8 to 10Author: Cheri

Wild Rice Stuffing with Apple, Cranberry and Sausage

This wild-rice stuffing with apples, dried cranberries, pecans and sausage is rustic, earthy and delicious. Sure to be a new holiday favorite!

ingredients:

• 1 cup Lundberg Wild Blend rice (or wild rice of your choice)
• 4 cups pumpernickel day-old bread, cut into ½ inch cubes)
• 1 medium onion, small chop
• 2 tart apples, cut into ¼-inch dice
• 1 cup diced celery
• 3 cups chicken or turkey low-salt broth
• 1 cup dried cranberries
• 1 cup coarsely chopped pecans
• 1½ tablespoons minced fresh oregano
• 2 teaspoons minced fresh thyme
• ¼ teaspoon each, salt and pepper

instructions:

1. Preheat oven to 300°F
2. Prepare rice according to package directions. Drain well.
3. In the meantime,  spread bread on a baking sheet; bake, turning over halfway through, until dry and crisp, about 25 to 35 minutes, set aside.
4. Now Increase oven temperature to 425 degrees . 
5.         Coat a 3- to 4-quart baking dish with olive oil or cooking spray.
6. In a large skillet over medium heat, add a tablespoon of olive oil and sauté onion until soft, add sausage, stir and break up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
7. Transfer the sausage mixture to a large bowl. Add rice and bread, stir in broth, cranberries, pecans, oregano, thyme, salt and pepper.
8. Scoop into prepared baking dish and cover tightly with foil.
9. Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

notes

To reheat splash in a tablespoon or two of water. Oven, cover with aluminum foil 350°F for 15-20 minutes, Microwave, cover with saran wrap, or paper towel and re-heat 4-6 minutes.

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