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!
400g uncooked wild rice
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
430ml chicken stock
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
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.
Preheat oven to 180 C / Gas 4.
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
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.
Bake for 30 minutes in the preheated oven, until lightly browned.