Ingredients
- 1/3 cup wild rice
- 2 1/2 cup water
- 4 slice white bread,
- 12 ounce sausage
- 1/2 stick butter
- 3 stick celery stalks
- 3/4 cup chopped onion
- 1/2 cup parsley
- 1/3 cup cherries
- 1 tablespoon poultry seasoning
- 1/2 teaspoon pepper
- 1 1/4 cup chicken broth
Preparation
Baking Directions:
Combine wild rice, 1-1/2 cups of the water and a generous pinch of salt in a small saucepan; bring to a boil over high heat.
Reduce heat to low, cover, and simmer until tender, 40 to 45 minutes.
Drain and set aside.
Heat oven to 350°F.
Set bread cubes on a jelly-roll pan in a single layer.
Bake, stirring once, until crispy, 10 to 14 minutes.
Transfer to a large bowl.
Meanwhile, remove sausage from casing; crumble into a large nonstick skillet over medium heat.
Cook, stirring frequently to break up clumps, until cooked through and lightly browned, about 12 minutes.
Add to bread.
Return skillet to medium heat; add butter.
When melted, add celery and onion; cook, stirring frequently, until tender, about 10 minutes.
Add to bread mixture, then stir in parsley, cherries, poultry seasoning, pepper and wild rice.
Mix well.
Stir in 1 cup of the chicken broth; add more if the stuffing still looks dry.
Transfer the stuffing to a large baking dish.
Cover with foil and bake 30 minutes, then uncover and continue baking until lightly browned and heated through, 15 minutes longer.
