Recipes

[RespectLife]

This is a variation of a recipe I found years ago in a magazine. I have changed it and adapted it to my taste. Every year, it seems I try something different, like combos of different dried fruits or different mushroom blends. Our family was ALWAYS a traditional stuffing family, but once I tried this...it has been requested every year since! I hope some of you will give it a try! Play with the ingredients! It does make a delicious side dish complimenting the turkey if your family wants the bird stuffed with crouton stuffing. Blessings to you all this Thanksgiving Season. We have much to be Thankful for!! Enjoy!

WILD RICE CHERRY STUFFING

¾ c wild rice (The long black rice, that doesn’t look like rice! I use Haddad House found in the rice section)

1 T olive oil

1 lb pork sausage (I use Bob Evans Regular, you can use Sage if desired)

2 c chopped onions

½ c Fennel

½ lb Shiitake, white, baby bella, or cremini mushrooms quartered (or a combo of mushrooms

1 bay leaf

¾ t salt

½ t freshly ground pepper

½ c fresh flat-leaf parsley chopped

½ c dried cherries or dried cranberries (I use more, sometimes a combo but mostly dried cherries. I have also used Craisins, dried oranges and dried blueberries!)

½ c brown or wild long-grain rice, cooked according to directions (I use easy Unc Ben in the pouch)

½ c slivered almonds

Handful of stuffing mix (crushed, not croutons) to bind

May add some chix. broth if needed

1. Cook black wild rice according to instructions on pkg. just until tender but still has a slight crunch, approx. 40-50 mins. Remove from heat and cool to room temp.

2. Heat oil in large skillet. Add sausage and cook, breaking up w/ a spoon, 5 – 8 mins. till no longer pink. Add onions, fennel, mushrooms, bay leaf, salt and pepper. Cook till vegs soften approx. 5 mins. Add parsley and cherries, cook 2 mins. Remove from heat.

3. Add brown/long-grain rice and almonds. I then add just a small handful of crushed stuffing mix and some chix broth if needed. This is not a traditional bread/crouton stuffing so just add enuf stuffing mix and broth to make it ‘stuffable’ OR serve as a side dish.