Wild rice and sausage stuffing

    Wild rice and sausage stuffing


    1 person made this

    About this recipe: This stuffing was created by accident one year when we realised that we did not have enough breadcrumbs to make a proper stuffing. We decided to add some wild rice to our usual recipe to bulk it up in place of the bread, and hey presto, this delicious recipe was born!

    Serves: 12 

    • 230ml water
    • 400g uncooked wild rice
    • 110g butter
    • 450g pork sausage meat
    • 400g chopped onions
    • 250g chopped celery
    • 170g chopped mushrooms
    • 1 1/2 teaspoons dried thyme
    • 1 1/2 teaspoons dried rosemary
    • 2 teaspoons salt
    • 1 1/2 teaspoons pepper
    • 280g cubed wholemeal bread
    • 2 large cooking apples - peeled, cored, and chopped
    • 160g raisins
    • 430ml chicken stock

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. In a medium saucepan, boil water and stir in wild rice. Reduce heat. Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.
    2. Preheat oven to 180 C / Gas 4.
    3. Melt the butter in a large, heavy frying pan over medium heat. Stir in sausage, onions, and celery. Cook until sausage is evenly browned, 10 to 12 minutes. Drain, and stir in mushrooms, thyme, and rosemary. Continue cooking about 2 minutes, until mushrooms are lightly browned. Remove from heat, and season with salt and pepper
    4. In a large bowl, mix the sausage mixture with the cooked rice, wholemeal bread, apples, and raisins. Gradually blend in chicken stock until mixture is moistened. Transfer mixture to a large baking dish.
    5. Bake for 30 minutes in the preheated oven, until lightly browned.

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