Wild Rice Stuffing With Chestnuts And Sausage Recipe

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• 1 1/2 c wild rice .
• 1 lb pork sausage, casings removed .
• 3 onions (one finely sliced, 2 thinly sliced) .
• 3 c low sodium chicken broth .
• kosher salt .
• 2 c jasmine rice .
• 8 oz chestnuts, coarsely sliced .
• 1 tsp sliced thyme .
• 1 celery rib, finely sliced .
• 2 tbsps cornstarch .
• 2 garlic cloves, minced .
• 4 tbsps unsalted butter .
• 1/3 c snipped chives .
• fresh ground black pepper .
• 1 tsp sliced sage .
• 2 tbsps water

• Step #1 Preheat oven to 350 degrees.
• Step #2 Butter a shallow 13x9" baking dish.
• Step #3 Bring a large saucepan of water to boil.
• Step #4 Add the wild rice, cover partially & let simmer over moderately low heat until tender, about 45 mins.
• Step #5 Drain well.
• Step #6 Meanwhile, melt 2 tbsps butter in a medium saucepan.
• Step #7 Add the sliced onions, & celery & cook over mmoderately high heat, garlic, until softened, stirring every once in awhile, about 6 mins.
• Step #8 Add the jasmine rice & cook for 2 mins, stirring.
• Step #9 Add 2 1/2 c of water & 1 tsps of salt & bring to a boil.
• Step #10 Cover up & let simmer over low heat/flame until the water is absorbed & the rice is tender, about 18 mins.
• Step #11 Fluff the jasmine rise with a fork & transfer to a large bowl.
• Step #12 In a medium skillet, melt the remaining 2 tbsps of butter.
• Step #13 Add the sliced onions & cook over moderate heat, stirring every once in awhile, until softened & golden, about 15 mins; add a few tbsps of water if the onions dry out.
• Step #14 Add the onions to the jasmine rice.
• Step #15 Add the sausage to the skillet & cook over moderately high heat, until browned & cooked through, breaking it up, about 8 mins.
• Step #16 Stir in the chives, sage, & thyme & scrape the mixture into the bowl.
• Step #17 Add the chestnuts & drained wild rice, season this with salt & pepper & stir carefully.
• Step #18 Add the broth to the skillet & scrape up any browned bits stuck to the bottom of the pan.
• Step #19 Boil until the broth is reduced to 1 1/2 c, about 10 mins.
• Step #20 Make a slurry from 2 tbsps cornstarch & 2 tbsps water & add to the reduced broth.
• Step #21 Cook, until thickened, stirring, 2-3 mins.
• Step #22 Stir the broth into the rice stuffin & spread the stuffing in the prepared dish.
• Step #23 Cover up with foil wrap & bake this until sizzling, about 30 mins.
• Step #24 Serve hot.
• Step #25 Unbaked stuffing can be put in the fridged overnight.
• Step #26 Bring to about room temp before baking.
• Enjoy the Wild Rice Stuffing With Chestnuts & Sausage recipe

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