This recipe is so delicious! I have never actually stuffed a bird with it, but I’m sure it would be divine. We use this as an accompaniment to poultry or fish, and often as an entree with a baked sweet potato and greens.
Wild Rice, Sausage and Fennel Stuffing
yield: Makes 6 cups
- 3 cups canned low-salt chicken broth
- 1 cup water
- 1 1/2 cups wild rice (about 9 ounces), rinsed, drained
- 2 teaspoons fennel seeds
- 1 pound sweet Italian sausage, casings removed
- 4 small fennel bulbs, trimmed, chopped (about 2 1/2 cups)
- 2 medium onions, chopped (about 2 cups)
- 3/4 cup chopped toasted walnuts
- 3/4 cup raisins
Combine broth, water, rice, and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain. You can also do this same process in a rice cooker if you have one.
Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Toast walnuts in a skillet over medium- high heat and stir into rice mixture. Stir in raisins. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.