WILD RICE, PECAN, AND DRIED FRUIT STUFFING

Wild Rice, Pecan, and Dried Fruit Stuffing image

Number Of Ingredients 14

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12 ounces loose pork sausages
4 shallots quartered
2 1/4 cups low-sodium chicken broth
1/2 cup wild rice
2 tablespoons plus 1 teaspoon fresh thyme minced, divided
3/4 cup long grain white rice
1/2 cup dried red cherries
1/2 cup dried cranberries
1/2 cup golden raisins
3 cups cornbread or seasoned stuffing mix
1/2 cup chopped pecans toasted
1 egg
salt to taste
freshly ground black pepper to taste

Steps:

1. Preheat the oven to 350°F. Liberally grease a 2 1/2- to 3-quart casserole dish and set aside. 2. Place a large skillet over medium-high heat. Add the sausage and cook, breaking the meat up with a fork, until the sausage is brown and no pink remains. Leaving the drippings and sausage in the pan, add the shallots and sauté for an additional 2 minutes. Set aside. 3. Place the chicken broth in a medium-sized saucepan, and bring to a boil over high heat. Add the wild rice and 1 tablespoon of the thyme, and again bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. 4. Add the white rice to the saucepan, cover, and simmer for 10 additional minutes. Stir in the sausage mixture and cook for 5 more minutes, or until the liquid is almost absorbed. 5. Stir the dried cherries, cranberries, and raisins into the rice mixture. Cover and simmer for 2 additional minutes. 6. Remove the saucepan from the heat, and stir in the stuffing mix, pecans, egg, and remaining thyme until combined. Season with salt and pepper to taste. 7. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.

Nutrition Facts : Nutritional Facts Serves