Best Wild Rice Sausage Corn Dressing Recipes

Wild Rice Dressing with Sausage, Corn and Leeks image

Yield Makes 10 servings

Number Of Ingredients 10

2 cups wild rice (about 12 ounces)
6 tablespoons (3/4 stick) unsalted butter
2 cups chopped leeks (about 2 medium; white and pale green parts only)
6 ounces smoked sausage (such as kielbasa), cut into 1/2-inch cubes
1 10-ounce package frozen corn kernels, thawed
1 cup converted white rice
2 1/2 teaspoons dried thyme
2 fresh Italian parsley sprigs plus 1/4 cup chopped fresh Italian parsley
3/4 teaspoon salt
4 1/2 cups (or more) canned low-salt chicken broth

Steps:

Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

Wild Rice Sausage Corn Dressing image

Provided by David Pomeroy

Time 35m

Number Of Ingredients 10

2 c wild rice, uncooked
1/2 lb groujd italian sausage
3 medium leeks, sliced and washed, white parts only
4 ears corn, shucked
1 Tbsp fresh thyme, chopped
1 tsp salt
1/4 tsp black pepper
12 oz canned low sodium chicken broth
1/4 c chopped fresh parsley
6 c cubed bread, dried

Steps:

1. Let the cubed bread sit out on the counter for a 3 or 4 days to dry out. Bring salted water to a boil. Cook the wild rice in the boiling water for 15 minutes on medium heat. Drain and set aside.
2. Cook the Italian sausage about halfway on medium heat. Add the leeks and saute until tender and sausage is done.
3. Add the cut corn and thyme and saute for another two minutes or so. Add the chicken broth and bring just to a simmer.
4. dd the parsley, bread cubes and cooked wild rice, mixing well. Simmer covered on medium low heat for about 5 minutes, stirring occasionally.