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12 servings
Ingredients:
1 cup water2 1/2 cups uncooked wild rice1/2 cup butter1 pound ground pork sausage2 1/2 cups chopped onions2 cups chopped celery2 1/2 cups chopped mushrooms1 1/2 teaspoons dried thyme1 1/2 teaspoons dried rosemary2 teaspoons salt1 1/2 teaspoons pepper6 cups cubed whole wheat bread2 large Rome beauty apples - peeled, cored, and chopped1 cup raisins1 (14.5 ounce) can chicken broth
Instructions:
In a medium saucepan, boil water and stir in wild rice.Reduce heat.Cover, and simmer 45 minutes, until water has been absorbed and rice is tender.Preheat oven to 350 degrees F (175 degrees C).Melt butter in a large, heavy skillet over medium heat.Stir in sausage, onions, and celery.Cook until sausage is evenly browned, 10 to 12 minutes.Drain, and stir in mushrooms, thyme, and rosemary.Continue cooking about 2 minutes, until mushrooms are lightly browned.Remove from heat, and season with salt and pepper.In a large bowl, mix the sausage mixture with the cooked rice, whole wheat bread, apples, and raisins.Gradually blend in chicken broth until mixture is moistened.Transfer mixture to a large baking dish.Bake 30 minutes in the preheated oven, until lightly browned.
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