Cornbread and Wild Rice Dressing (Stuffing) With Sausage
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 453.59 g sausage (removed from casings)
- 236.59 ml onion, chopped
- 4 stalk celery, chopped
- 1 medium shallot, minced
- 2 garlic cloves, minced
- 354.88 ml wild rice
- 29.58 ml olive oil
- 946.36 ml fresh cornbread, crumbled
- 591.47 ml chicken stock (giblet stock works best)
- 473.18 ml water
- 29.58 ml rubbed sage
- 4.92 ml sea salt
- 4.92 ml ground black pepper
directions
- Preheat oven to 375°F.
- Combine 2 cups of stock, water and rice in a medium saucepan.
- Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
- Drain, put in large mixing bowl with cornbread and set aside.
- Heat olive oil in a large skillet.
- Sauté onion, celery, garlic and shallot over medium heat until translucent.
- Add sausage. Brown.
- Add sage, salt, and pepper.
- Add to rice/cornbread mixture. Toss.
- Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
- Cook on lower shelf until top is crispy, about 25 minute.
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