Wild Rice Stuffing with Chestnuts and Sausage               

 tags (edit): Thanksgiving Food & Wine Magazine @Vogel Side Dish  

 

Wild rice is too earthy for some of the people who come to my house for Thanksgiving, so I mix it with fragrant jasmine rice, pork sausage, chestnuts and fragrant sage.

Ingredients

Water
1 1/2 cups wild rice
4 tablespoons unsalted butter
3 each onions 1 finely chopped, 2 thinly sliced
2 cloves Garlic minced
1 rib Celery finely chopped
2 cups jasmine rice
Kosher Salt
1 pound pork breakfast sausage casings removed
1/3 cup Chives snipped
1 teaspoon Sage chopped
1 teaspoon Thyme chopped
8 ounces vacuum-packed chestnuts coarsely chopped
Freshly ground pepper
3 cups Turkey Stock or low-sodium chicken broth
2 tablespoons cornstarch mixed with 2 tablespoons water


 

Instructions
 Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Bring a large saucepan of water to a boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan. Add the chopped onion, garlic and celery and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 21/2 cups of water and 1 teaspoon 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 rice with a fork and transfer to a large bowl.

In 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.
Add 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.

Add the turkey stock to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the stock is reduced to 11/2 cups, about 10 minutes. Stir the cornstarch slurry, then add it to the reduced stock and cook, stirring, until thickened, 2 to 3 minutes. Stir the stock into the rice stuffing and spread the stuffing in the prepared baking dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.


This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 12 Servings
     Food & Wine magazine, November 2006, page 174

 notes:  DO AHEAD: The unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.

Recipe by Grace Parisi

Cuisine:  

Main Ingredient: