Sausage, chestnuts, and sage together with wild and jasmine rice.
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- 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
- 1Preheat oven to 350 degrees.
- 2Butter 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.
- 3Meanwhile, 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.
- 4In 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.
- 5Add 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.
- 6Add 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.
- 7Unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.
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Nutritional Facts for Wild Rice Stuffing With Chestnuts and Sausage
Serving Size: 1 (209 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 399.8
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 5.9 g
- Cholesterol 37.4 mg
- Sodium 266.8 mg
- Total Carbohydrate 53.6 g
- Dietary Fiber 2.6 g
- Sugars 1.8 g
- Protein 12.6 g