CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE

Cornbread and Wild Rice Dressing (Stuffing) With Sausage image

Provided by Dr. Chef

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Previous Next

1 lb sausage (removed from casings)
1 cup onion, chopped
4 stalks celery, chopped
1 medium shallot, minced
2 garlic cloves, minced
1 1/2 cups wild rice
2 tablespoons olive oil
4 cups fresh cornbread, crumbled
2 1/2 cups chicken stock (giblet stock works best)
2 cups water
2 tablespoons rubbed sage
1 teaspoon sea salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 375°F.
Combine 2 cups of stock, water and rice in a medium saucepan.
Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
Drain, put in large mixing bowl with cornbread and set aside.
Heat olive oil in a large skillet.
Sauté onion, celery, garlic and shallot over medium heat until translucent.
Add sausage. Brown.
Add sage, salt, and pepper.
Add to rice/cornbread mixture. Toss.
Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
Cook on lower shelf until top is crispy, about 25 minute.