WILD RICE FENNEL & SAUSAGE STUFFING, ORIGINAL

WILD RICE FENNEL & SAUSAGE STUFFING, ORIGINAL image

Yield 12

Number Of Ingredients 7

2 1/4 cups wild rice, rinsed and drained
2 t fennel seeds
3 cups chicken stock
1/ 1/2 pounds Italian sausage, casings discarded
2 cups onions, chopped
1/4 cup unsalted butter
3 small fennel bulbs, chopped fine

Steps:

In a saucepan, combine the rice, fennel seeds, stock and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45 to 55 minutes or until the rice is tender and drain the rice over a sieve. In a heavy skillet, over moderate heat, cook the sausage until it is no longer pink. Pour off the fat. Grind the sausage in a food processor until fine. In the same skillet, melt butter and cook the onion, stirring occasionally, until onion is softened. Add the chopped fennel and cook the mixture, covered, stirring occasionally, for 5 to 7 minutes, or until the fennel is crisp tender. In a bowl, combine the rice, the sausage, the fennel mixture and salt and pepper to taste. Toss the mixture well.