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Wild Rice and Duck Sausage Stuffing
Recipe By : Daniel Chong-Jiménez
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
2 cups crumbled corn bread
2 cups cooked wild rice
1 cup cooked and chopped duck sausage
1 cup dried cranberries
1 cup dry white wine
1/2 cup dry sherry
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/4 pound butter (one stick)
1/4 cup chopped raw bacon
1 each bay leaf
1 tablespoon fresh thyme
1 tablespoon chopped parsley
salt and pepper
1. Combine the corn bread and rice.
2. Place in a ceramic dish and set aside.
3. Heat a sauce pot to medium heat.
4. Add the bacon, onion, celery and carrot.
5. Cook until translucent.
6. Add the butter, bay leaf, thyme, sausage, wine and sherry and bring
to a simmer.
7. Simmer for 10 minutes.
8. Add the hot liquid to the rice-corn bread mixture and cover.
9. Place the covered dish in a 350ºF oven for 30 minutes.
10. Add the parsley and fluff with a fork before serving.
11. Enjoy!
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COMMENT: THIS IS ANOTHER SEASONAL FAVORITE THAT OUR GUESTS ASK FOR AS THE SEASON APPROACHES. TRY IT AS AN ACCOMPANIMENT WITH OTHER FALL FOODS.