California Wild Rice And Sausage Stuffing

CWR and sausage stuffing-photo by Anna Williams

This stuffing can be made a day ahead and stuffed into a bird or warmed in a casserole dish.

Photo by: Anna Williams

Makes 6 cups
Serves 12 serving.

  • 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 turkey sausage, casings removed
  • ¼ cup chopped fresh parsley
  • 1 tablespoon minced fresh sage, or 1 ½ teaspoons dried sage
  • 1 teaspoon salt
  • Fresh ground black pepper
Cooking Instructions:

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.

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.

Add turkey sausage, mixing and crumbling as it cooks, until no pink remains, about 5 to 6 minutes. Add cooked wild rice to turkey 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.

Nutrition facts per serving: 216 cal; 12.5 g carb; 11 g pro; 14 g fat (58% cal from fat); 34 mg chol; 1 g fiber; 606 mg sod

Compliments of California Wild Rice Advisory Board
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