Turkey Sausage Wild Rice Stuffing

Jess4Freedom's Note:

Another stuffing recipe, but a little different. I like to use the turkey sausages for this because they already have some seasoning in them. The apple and pecans really raise the flavor level of the dish.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 cup wild rice
• 3 cups chicken broth
• 1 ½ tablespoons salt
• 2 tablespoons unsalted butter
• 1 medium onion , chopped
• 1 cooking apple , peeled, cored and chopped
• 2 celery ribs , chopped (with leaves)
• 2 garlic cloves , chopped
• 1 tablespoon fresh thyme leave , minced
• ¼ teaspoon ground nutmeg
• ½ teaspoon black pepper
• ½ lb fresh turkey sausage , casings removed
• ½ cup pecans , toasted
• ¼ cup flat leaf parsley , chopped

Directions:

1. Combine the wild rice, stock, and 1/2 tablespoon salt. In medium saucepan, bring to a boil and reduce heat to low. Cover and simmer until rice is tender. About 30 minutes. Drain and set aside.
2. Melt the butter in a skillet over med-high heat. Add onion, apple, celery, garlic, thyme, nutmeg, remaining salt and pepper. Cook until the vegetables soften, about 5 minutes.
3. Stir in the sausage, breaking it up into pieces. Cook until no longer pink. Stir in cooked wild rice, pecans and parsley.

Reviews

[FloridaNative]

This was very good ~ a little spicy, a little sweet. I used sun-dried tomato chicken sausages. Loved the apples and pecans, 2 of my favorite ingredients. I couldn't really taste the nutmeg ~ maybe I'll add a little more next time, I think it would really enhance the dish. Thanks Jess for posting. Made for PRMR, September 2009.