White and Wild Rice Sausage Dressing

This is particularly nice if you’re serving ham or turkey breast and don’t want a traditional dressing to go alongside. This is cooked on the stove, and can be done a day ahead and simply microwaved to reheat. This makes enough to serve 8-10, so feel free to divide the recipe in half, or even double it if you want. I use Italian sausage but whatever you like is fine, including turkey or soy sausage. For the mushrooms, I use a mix of shitake, portabella and white mushrooms, but, again, do your thing here.

6-7 cups chicken broth
3 cups rice: 2 cups white and 1 cup wild rice
2 cups chopped celery
2 cups chopped onion
1-1/2-2 teaspoons minced garlic
1 pound sausage
8 oz sliced mushrooms (opt but good)
1 teaspoon ea: dried rosemary and thyme leaves
Salt and pepper to taste
For garnish: 1 bunch green onions, sliced

Bring 6 cups broth to a boil. Add wild rice and cook 20 minutes. Add white rice and continue to cook 20 minutes more, or until done. If necessary, add more broth as needed. Meanwhile, sauté onions, celery, garlic and sausage together until sausage is cooked. Add mushrooms and herbs and cook until mushrooms are tender. Combine sausage mixture with rice. Add seasonings and sprinkle with scallions.

You'll enjoy this White and Wild Rice Sausage Dressing

Thanskgiving Dressing/Stuffing Recipe

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White and Wild Rice Sausage Dressing