Cornbread And Wild Rice Dressing (Stuffing) With Sausage - cooking recipe

Ingredients
    1 lb sausage (removed from casings)
    1 cup onion, chopped
    4 stalks celery, chopped
    1 medium shallot, minced
    2 garlic cloves, minced
    1 1/2 cups wild rice
    2 tablespoons olive oil
    4 cups fresh cornbread, crumbled
    2 1/2 cups chicken stock (giblet stock works best)
    2 cups water
    2 tablespoons rubbed sage
    1 teaspoon sea salt
    1 teaspoon ground black pepper
Preparation
    Preheat oven to 375\u00b0F.
    Combine 2 cups of stock, water and rice in a medium saucepan.
    Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
    Drain, put in large mixing bowl with cornbread and set aside.
    Heat olive oil in a large skillet.
    Saute onion, celery, garlic and shallot over medium heat until translucent.
    Add sausage. Brown.
    Add sage, salt, and pepper.
    Add to rice/cornbread mixture. Toss.
    Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
    Cook on lower shelf until top is crispy, about 25 minute.

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