This hearty stuffing blends the nutty chew of wild rice with savory sausage, sweet apples, and toasted pecans for a dish that’s both rustic and refined. Dried cherries add a touch of brightness, while fresh thyme and warm spices bring depth and balance. Perfectly versatile, this stuffing pairs beautifully with roast game hens, chicken, or turkey, making it an ideal choice for holiday feasts or a cozy fall dinner.
INGREDIENTS:
1 cup wild rice
3 cups chicken or turkey stock (or water)
1 1/2 teaspoons kosher salt, divided
4 tablespoons butter
1 medium onion, chopped
1 apple (such as Golden Delicious or Fuji), peeled, cored, and chopped
1/2 cup dried cherries (optional, but recommended)
2 celery stalks with leaves, chopped
2 cloves garlic, chopped
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon poultry seasoning
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style sausage, casings removed
1/2 cup pecan pieces, toasted
1/4 cup fresh flat-leaf parsley, chopped
METHOD:
In a medium saucepan, combine wild rice, stock (or water), and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and grains begin to split, about 30 minutes. Drain if needed and set aside.
In a large skillet, melt butter over medium-high heat. Add onion, apple, dried cherries (if using), celery, garlic, thyme, poultry seasoning, mace or nutmeg, and remaining 1 teaspoon salt. Season with pepper. Cook until vegetables soften and become fragrant, about 5 minutes.
Add sausage to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 5 minutes. Avoid overcooking so it stays moist.
Stir in the cooked wild rice, toasted pecans, and parsley. Mix well to combine all flavors.
Use as stuffing for poultry or serve warm as a side dish.
YIELD: About 6 servings (as a side)
