Wild Rice, Apple and Cranberry Stove-Top Stuffing
Wild Rice, Apple and Cranberry Stove-Top Stuffing
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
Instructions
- 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.
Wild Rice, Apple and Cranberry Stove-Top Stuffing