Be the first to Sausage, mushrooms, walnuts, cranberries, and thyme flavor this easy wild rice stuffing. The recipe makes enough to stuff a 12 to 14-pound turkey. You can easily halve the recipe to use with a chicken roaster.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup chopped walnuts
- 16 ounces bulk pork sausage, sage-flavored
- 2 Tablespoons butter or margarine
- 1 large onion, diced
- 4 large celery ribs, diced
- 8 ounces fresh button mushrooms, wiped clean and sliced
- Salt to taste
- Fresh ground black pepper to taste
- 2 sprigs fresh thyme, leaves only, stems discarded
- 1-1/4 cups uncooked wild rice, cooked according to package directions
- 1-1/4 cups uncooked long-grain white rice, cooked according to package directions
- 1/2 cup dried cranberries
Preparation:
Place walnuts in a dry, heavy skillet over medium-low heat. Stir-fry 3 to 5 minutes until walnuts are toasted golden brown. Let cool.
Brown sausage in a large, heavy skillet over high heat, stirring often to break it up. Remove sausage with a slotted spoon to a large bowl.
Melt butter in the same skillet with the sausage drippings. Add onion, celery, mushrooms, salt, and pepper. Saute until tender. Remove from heat and stir in thyme. Let cool and add to the bowl with the sausage.
Add toasted walnuts, wild rice, white rice, and cranberries to the sausage and vegetables. Toss well to mix.
This makes 12 to 14 cups of stuffing, enough to stuff a 12 to 14-pound turkey. Do not stuff the turkey until you are ready to put it in the oven. The stuffing may be made in advance and refrigerated. Bring stuffing to room temperature before adding to the bird.
Yield: 12 servings
Brown sausage in a large, heavy skillet over high heat, stirring often to break it up. Remove sausage with a slotted spoon to a large bowl.
Melt butter in the same skillet with the sausage drippings. Add onion, celery, mushrooms, salt, and pepper. Saute until tender. Remove from heat and stir in thyme. Let cool and add to the bowl with the sausage.
Add toasted walnuts, wild rice, white rice, and cranberries to the sausage and vegetables. Toss well to mix.
This makes 12 to 14 cups of stuffing, enough to stuff a 12 to 14-pound turkey. Do not stuff the turkey until you are ready to put it in the oven. The stuffing may be made in advance and refrigerated. Bring stuffing to room temperature before adding to the bird.
Yield: 12 servings
