Wild Rice Stuffing with Chestnuts and Sausage
- ACTIVE: 1 HR
- TOTAL TIME: 2 HRS 40 MIN
- SERVINGS: 12
- 1 1/2 cups wild rice
- 4 tablespoons unsalted butter
- 3 onions—1 finely chopped, 2 thinly sliced
- 2 garlic cloves, minced
- 1 celery rib, finely chopped
- 2 cups jasmine rice
- Kosher salt
- 1 pound pork breakfast sausage, casings removed
- 1/3 cup snipped chives
- 1 teaspoon chopped sage
- 1 teaspoon chopped thyme
- 8 ounces vacuum-packed chestnuts, coarsely chopped
- Freshly ground pepper
- 3 cups Turkey Stock or low-sodium chicken broth
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Preheat the oven to 350°. Butter a shallow 9-by-13-inch baking dish. Bring a large saucepan of water to a boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan. Add the chopped onion, garlic and celery and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 21/2 cups of water and 1 teaspoon of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. Fluff the jasmine rice with a fork and transfer to a large bowl.
- In a medium skillet, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.
- Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. Stir in the chives, sage and thyme and scrape the mixture into the bowl. Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
- Add the turkey stock to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the stock is reduced to 1 1/2 cups, about 10 minutes. Stir the cornstarch slurry, then add it to the reduced stock and cook, stirring, until thickened, 2 to 3 minutes. Stir the stock into the rice stuffing and spread the stuffing in the prepared baking dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.
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