 Thyme Wild Rice, Toasted Pecan and Dried Fruit Stuffing 12 oz. ground pork sausage 4 Shallots, quartered 2 1/4 cups Low Salt Chicken Broth 2 Tbl. + 1 tsp. Fresh Thyme, minced 1/2 cup Wild Rice 3/4 cup Long Grain White Rice 1/2 cup Dried Cherries 1/2 cup Dried Cranberries 1/2 cup Golden Raisins 1/2 cup Pecans, toasted, chopped 1 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Seasoned Stuffin' 1 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 1 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 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. Place stuffing in a buttered, 2 quart casserole dish. Cover with foil and bake for 30 minutes. Serve. Can be served as a side dish or dinner. Makes 10-12 servings. |
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