SAUSAGE, WILD RICE, & CHESTNUT STUFFING

SAUSAGE, WILD RICE, & CHESTNUT STUFFING image

Yield 10 people

Number Of Ingredients 16

3 cups water
3/4 cup jumbo-grade wild rice, rinsed
3 tsp. salt
8 Tbs. (1 stick) unsalted butter
2 cups finely chopped yellow onion
2 cups finely chopped fennel bulb
1.5 pounds mild Italian sausage, casings removed
1 Tbs. poultry seasoning
1 tsp. dried thyme
1/2 tsp. fennel seeds
1 lb. sliced whole wheat bread or cornbread, 2 to 3 days old, toasted and cut into 1/2-inch cubes
1 jar (15 oz.) steamed chestnuts
3 eggs
2 1/2 cups turkey stock
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 tsp. freshly ground pepper

Steps:

1. In a heavy pot, bring the water to a boil over high heat. Add the wild rice and 1 tsp. of the salt. Cover partially, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 45 minutes. Drain the rice and let cool. 2. Preheat an oven to 325°F. Generously butter a large, shallow baking dish. 3. In a large fry pan over medium heat, melt the butter. Add the onion, chopped fennel, poultry seasoning, thyme and fennel seeds. Cover and cook, stirring once or twice, until the vegetables are tender, about 15 minutes. Let cool. Using the same pan, saute sausage until no longer pink. 4. In a large bowl, combine the bread, chestnuts, the onion mixture and the wild rice. In another bowl, whisk the eggs until blended. Whisk the stock into the eggs, and then stir the egg mixture into the bowl with the bread mixture. Stir in the parsley, the remaining 2 tsp. salt and the pepper. 5. Spoon the dressing into the prepared baking dish, cover tightly with aluminum foil and bake for 1 hour. Uncover and bake until the dressing is lightly browned on top, 20 to 30 minutes more.