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Prep 1 hr
Cook 1 hr
Sausage, chestnuts, and sage together with wild and jasmine rice.
Make and share this Wild Rice Stuffing With Chestnuts and Sausage recipe from Food.com.
- 1 1⁄2 cups wild rice
- 4 tablespoons unsalted butter
- 3 onions (one finely chopped, 2 thinly sliced)
- 2 garlic cloves, minced
- 1 celery rib, finely chopped
- 2 cups jasmine rice
- kosher salt
- 1 lb pork sausage, casings removed
- 1⁄3 cup snipped chives
- 1 teaspoon chopped sage
- 1 teaspoon chopped thyme
- 8 ounces chestnuts, coarsely chopped
- fresh ground black pepper
- 3 cups low sodium chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- Preheat oven to 350 degrees.
- Butter a shallow 13x9" baking dish. Bring a large saucepan of water to boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan. Add the chopped onions, garlic, and celery and cook over mmoderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 2 1/2 cups of water and 1 teaspoons of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. Fluff the jasmine rise with a fork and transfer to a large bowl.
- In a medium skillet, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.
- Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. Stir in the chives, sage, and thyme and scrape the mixture into the bowl. Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
- Add the broth to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the broth is reduced to 1 1/2 cups, about 10 minutes. Make a slurry from 2 tablespoons cornstarch and 2 tablespoons water and add to the reduced broth. Cook, stirring, until thickened, 2-3 minutes. Stir the broth into the rice stuffin and spread the stuffing in the prepared dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.
- Unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.