Wild Rice Stuffing with Apple & Sausage
If you want to add more dairy free recipes to your recipe box, Wild Rice Stuffing with Apple & Sausage might be a recipe you should try. This side dish has 234 calories, 11g of protein, and 8g of fat per serving. For $1.41 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 14. It can be enjoyed any time, but it is especially good for Thanksgiving. 1099 people have made this recipe and would make it again. If you have salt, turkey sausage, fresh thyme, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. From preparation to the plate, this recipe takes about 2 hours and 5 minutes. Overall, this recipe earns a good spoonacular score of 53%. Try Sausage and Wild Rice Stuffing, Apple and Mushroom Wild Rice Stuffing, and Butternut Squash Rice, Sausage, Apple and Pecan Stuffing for similar recipes.
Servings: 14
Preparation duration: 75 minutes
Cooking duration: 50 minutes
Ingredients:
1 cup diced celery
1 cup dried cherries
1 1/2 tablespoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 cups chopped leeks, white and light green parts only
1 cup coarsely chopped pecans
1/4 teaspoon freshly ground pepper
4 cups cubed Jewish rye bread (1/2-inch cubes), preferably day-old
1/4 teaspoon salt
2 tart apples, cut into 1/4-inch dice
3 cups reduced-sodium chicken or turkey broth
1 pound sweet turkey sausage, casings removed
1 1/4 cups wild rice (8 ounces)
Equipment:
oven
sauce pan
baking sheet
baking pan
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 300F.Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.Increase oven temperature to 425. Coat a 3- to 4-quart baking dish with cooking spray.About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Step by step:
1. Preheat oven to 300F.
2. Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.)
3. Drain well.Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.Increase oven temperature to 42
4. Coat a 3- to 4-quart baking dish with cooking spray.About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes.
5. Add apples and celery; cook for 3 minutes more.
6. Transfer the sausage mixture to a large bowl.
7. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper.
8. Transfer to the prepared baking dish and cover tightly with foil.
9. Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.
Nutrition Information:
covered percent of daily need
