CORNBREAD AND WILD RICE DRESSING (STUFFING) WITH SAUSAGE
I was looking for a dressing to go with a goose for Christmas when I came up with the idea to combine my 2 favorite dressings. Turned out to be a huge hit.
Provided by Dr. Chef
Categories Long Grain Rice
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 288.7, Fat 16.8, SaturatedFat 5.1, Cholesterol 28.1, Sodium 747.9, Carbohydrate 24, Fiber 2.2, Sugar 2.5, Protein 10.9
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