Home for the Holidays Sausage Stuffing with Thyme Wild Rice, Toasted Pecans and Dried Fruit
24 oz.fresh pork sausage
6 - 8 Shallots, quartered
4 1/2 cups Low Salt Chicken Broth
4 Tbl. Fresh Thyme, minced
1 cup Wild Rice
1 ˝ cup Long Grain White Rice
1 cup Dried Cherries
1 cup Dried Cranberries
1 cup Golden Raisins
1 cup Pecans, toasted, chopped
2 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Seasoned Dressing
2 Large Egg
Salt and Freshly Ground Pepper to taste
Preheat oven to 350 degrees F. Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings. Add shallots to pan and sauté for 2 minutes. Set aside until ready to use.
Bring broth to a boil in a saucepan. Add 2 Tbl of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled pork sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.
Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffin', egg and remaining thyme until combined. Generously season with salt and pepper.
Tip: To serve alone as a casserole place stuffing in a buttered, 2 quart casserole dish. Cover with foil and bake for 30 minutes. Serve.
Can be served as side dish or a dinner. Makes 10-12 servings.
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