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

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.

Comment

Anna B.

5 stars December 20th, 2015

I usually buy holiday stuffing that my butcher makes but I made this recipe at Thanksgiving with gluten free bread because my daughter has been diagnosed with Celiac disease. This stuffing is DELICIOUS! Everyone tried some of it and asked if I would be making it at Christmas (umm, of course I am!) I actually prefer this recipe to any other stuffing I've had and apparently so does everyone else!