Cornbread and Wild Rice Dressing (Stuffing) With Sausage

Dr. Chef's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 1 lb sausage (removed from casings)
• 1 cup onion, chopped
• 4 stalks celery, chopped
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1 1/2 cups wild rice
• 2 tablespoons olive oil
• 4 cups fresh cornbread, crumbled
• 2 1/2 cups chicken stock (giblet stock works best)
• 2 cups water
• 2 tablespoons rubbed sage
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Directions:

1. Preheat oven to 375°F.
2. Combine 2 cups of stock, water and rice in a medium saucepan.
3. Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
4. Drain, put in large mixing bowl with cornbread and set aside.
5. Heat olive oil in a large skillet.
6. Sauté onion, celery, garlic and shallot over medium heat until translucent.
7. Add sausage. Brown.
8. Add sage, salt, and pepper.
9. Add to rice/cornbread mixture. Toss.
10. Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
11. Cook on lower shelf until top is crispy, about 25 minute.