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- 3 c
- diced celery
- 1 large
- diced onion (sweet or vidalia)
- 1 (4oz) box
- wild rice. (do not use the kind with white or brown rice mixed in.)
- 1 lb
- roll of sage sausage
- 1 lb
- roll of hot sausage
- 3 box
- turkey stuffing mix: stove top or store brand. or about 18oz. seasoned dried bread cubes.
- 3 stick
- 1 c
- water for sausage cooking
- 4 1/2 c
- liquid (***see below***)
1Cook wild rice according to box directions for about 1 hour.
2While wild rice is cooking, crumble both sausage rolls into a large pot and cook with a cup of water to soften and mash. Cook thoroughly, but NOT to browned or crispy stage.
3When sausage is nearly cooked, add diced onion and celery and continue cooking with sausage until onion is clear and celery is soft.
4Add the 3 sticks of margerine.
5Add cooked wild rice and any liquid left in the rice, and stir well.
6NOW ***Either estimate the amount of liquid you end up with from cooking sausage and rice mixture, or drain, save, and measure liquid and set aside. You will need 4 1/2 cups total liquid. You may add some of the juice from your turkey as part of the liquid(best)or just add chicken stock or plain water.***
7Add the liquid back to your sausage mixture, bring to a boil again, and remove from stove.
8Add seasoned bread cubes to sausage and toss well.
9Spray large baking dish with cooking spray to make removing easier and add dressing mixture. (I like to use those disposable aluminum oven pans you can buy at the supermarket.)
10Brown top of dressing in 350 degree oven for about 15 minutes and serve hot with your turkey.
11NOTE: This recipe makes a lot of stuffing for a large group of 15 or so. I have never tried to cut it down, but I'm sure it can be done at least into thirds. You can also freeze any leftovers.