CRANBERRY APPLE WILD RICE STUFFING
WHAT YOU NEED
1 cup of wild rice
1 loaf of french bread, cut into 1/2 inch cubes (about 6 cups)
1 stick of unsalted butter
1 cup of onion, diced
1 cup of celery, diced
1 cup of apple, diced
1 lb pork sausage
3 tablespoons of fresh sage, finely chopped
2 tablespoons of parsley, finely chopped
1/4 teaspoon dried thyme
1 cup of dried cranberries
1 cup of chicken/turkey stock
1 egg, beaten
salt & pepper to taste
WHAT TO DO
Cook wild rice according to package directions. Set aside.
Preheat oven to 350 degrees.
Spread cubed breadcrumbs on parchment lined baking sheet.
Lightly toast for about 5 - 7 minutes (watch carefully). Remove from oven when lightly toasted.
Brown pork sausage in a sautee pan until cooked through. Drain well on a plate with paper towels and to remove most of the grease.
Melt butter in a large sautéed pan, add celery, onion, apples- sautéed until tender about 5-7 minutes.
Stir in fresh herbs seasoning and salt & pepper.
In a large bowl add rice, bread, celery mixture, sausage, cranberries, stock and egg. Mix together well.
Pour into a greased 9 X 13 baking dish. Cover tightly with foil.
Bake for 20 minutes. Remove foil and bake and additional 10 minutes.
MAKING PRETTY CHOICES
I carved out mini white pumpkins to use and serve individually to my guest. I thought it would be fun and they turned out perfectly. Bake the same as directed above. They are sure to get a kick out of these. I mean, who doesn't love a mini? Am I right.