Wild Rice, Apple and Cranberry Stove-Top Stuffing

Name: Wild Rice, Apple and Cranberry Stove-Top Stuffing
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 2 cups (500 ml) water; 1/2 cup (100 g) wild rice; 1/2 tsp (2.5 ml) salt; 1 1/2 cups (75 g) stale bread, diced; 1/4 cup (57 g) butter; 1 onion, chopped; 1 stalk celery, finely chopped; 1 small Cortland apple peeled, seeded and diced; 1 Toulouse sausage, casing removed; 1/4 cup (38 g) dried cranberries, chopped; 2 tbsp (6 g) flat-leaf parsley, chopped

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Preparation 25 min
Cooking 1 h 15 min
Servings 6
Freezes Yes

Featured in RICARDO Magazine FALL 2014 (p. 115)

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Ingredients

- 2 cups (500 ml) water
- 1/2 cup (100 g) wild rice
- 1/2 tsp (2.5 ml) salt
- 1 1/2 cups (75 g) stale bread, diced
- 1/4 cup (57 g) butter
- 1 onion, chopped
- 1 stalk celery, finely chopped
- 1 small Cortland apple peeled, seeded and diced
- 1 Toulouse sausage, casing removed
- 1/4 cup (38 g) dried cranberries, chopped
- 2 tbsp (6 g) flat-leaf parsley, chopped

Preparation

- In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
- In a large non-stick skillet over medium-high heat, brown the bread dices in 2 tbsp (30 ml) of the butter. Season with salt and pepper. Set aside in a bowl.
- In the same skillet, soften the onion and celeryover medium-low heat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.

Note from Ricardo

Delicious with the Thanksgiving Roasted Chicken.

Personal Note

RICARDO Digital Rice Cooker

59.99 $

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

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