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Wild rice is sometimes hard to find; shop local and early. You will need to find the real deal for our family favorite: Wild rice & sausage stuffing.
Tasters tip: for the richest, most-flavorful result, choose long-grain and as organic, fresh-from-the-source as you can.
Try this family-favorite wild rice stuffing adapted for low-carb diners.
Preheat oven to 350 degrees. Prepare foil-lined pan with olive oil.
Chop onions, celery and all herbs. Set aside. Cut bread loaf in cubes (10-12 cups of cubed bread is needed for 10-12 pound turkey). Put bread cubes in a bowl big enough for mixing. Set aside for croutons.
Combine pre-boiled wild rice with raw pork. Season with salt and pepper. Brown sausage and rice mixture, cool.
While sausage is browning and cooling, combine chopped herbs with cubes of bread and sprinkle half salt and fresh ground pepper. Toss together.
Melt butter and toss in cube and herb mixture until bread cubes are coated. Spread mixture in a single layer on foil-lined pan. Bake in 350 degree oven for 15 minutes (or until cubes are dry and browned).
Combine sausage and crispy bread cubes (croutons) and remaining herbs, onion and celery in a large bowl. Coat croutons with chicken or turkey broth until moist but not soggy.
Ingredients
Directions
Preheat oven to 350 degrees. Prepare foil-lined pan with olive oil.
Chop onions, celery and all herbs. Set aside. Cut bread loaf in cubes (10-12 cups of cubed bread is needed for 10-12 pound turkey). Put bread cubes in a bowl big enough for mixing. Set aside for croutons.
Combine pre-boiled wild rice with raw pork. Season with salt and pepper. Brown sausage and rice mixture, cool.
While sausage is browning and cooling, combine chopped herbs with cubes of bread and sprinkle half salt and fresh ground pepper. Toss together.
Melt butter and toss in cube and herb mixture until bread cubes are coated. Spread mixture in a single layer on foil-lined pan. Bake in 350 degree oven for 15 minutes (or until cubes are dry and browned).
Combine sausage and crispy bread cubes (croutons) and remaining herbs, onion and celery in a large bowl. Coat croutons with chicken or turkey broth until moist but not soggy.
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