Wild Rice, Apple and Cranberry Stove-Top Stuffing

Instructions

1. 1

   In a saucepan, bring the rice, water and salt to

2. 2

   a boil. Cover and simmer over medium low heat

3. 3

   for about 50 minutes or until the rice is tender

4. 4

   and split open. Drain and set aside.

5. 5

   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

6. 6

   in a bowl.

7. 7

   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

8. 8

   wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.