Wild Rice, Sausage, and Apple Stuffing
Ingredients
Directions
Ingredients
2 c
peeled, chopped apple
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1 c
finely diced celery
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1 c
finely diced onion
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4 tbsp
unsalted butter
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1 lb
bulk breakfast sausage
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4 c
low-sodium chicken stock
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1.25 c
water
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1 c
brown rice
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1 c
wild rice
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0.5 c
finely chopped flat-leaf parsley, plus 1/4 cup for garnish
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1.5 tbsp
fresh thyme
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1.5 tbsp
chopped fresh sage
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1 tsp
kosher salt
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0.5 tsp
freshly ground black pepper
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0.25 tsp
red pepper flake
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Wild Rice, Sausage, and Apple Stuffing

This hearty stuffing is perfect for a gluten-free Thanksgiving, with nutty wild rice and a subtle sweetness from the apples.

8-12 servings

  1. Preheat the oven to 375°F.
  2. In a 3-quart skillet with a lid over medium-high heat, sauté the apple, celery, and onion in the butter 5 minutes. Add the sausage and cook, stirring and breaking up the sausage with a spoon (but not too finely—you want little bites of sausage in there), just until the sausage is no longer pink, about another 5 minutes. Meanwhile, combine the chicken stock, water, brown rice, and wild rice in a saucepan over medium-high heat.
  3. When the sausage is no longer pink, remove the skillet from the heat. Stir in 1/2 cup of the parsley and the remaining ingredients (thyme through crushed red pepper flakes). Once the broth/rice mixture boils, carefully add it to the skillet and stir. Cover (if your skillet isn’t big enough, or if it doesn’t have a lid, you can put everything in a large baking dish and cover tightly with foil). Carefully transfer the covered pan to the oven and bake 1 hour or until the rice is tender. Taste, and add more salt, pepper, or crushed red pepper flakes if needed. Scatter the remaining 1/4 cup chopped parsley on top and serve.

Recipe by Tara Tuckwiller

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