Wild Rice and Water Chestnut Stuffing with Sausage

For this stuffing that’s anything but traditional, chef adds the wholesome flavor of all-natural pork sausage to a base of wild rice. The result is a savory, delicious, unique, gluten-free stuffing or side dish.

Wild Rice and Water Chestnut Stuffing with Sausage

Prep Time

15 minutes

Cook Time

15 minutes

Serves

6 people

This recipe for Wild Rice and Water Chestnut Stuffing with Sausage is the second Thanksgiving stuffing recipe shared by Chef Philip Jones, the 6th-generation president of Jones Dairy Farm.

For this stuffing that’s anything but traditional, chef adds the wholesome flavor of all-natural pork sausage to a base of wild rice. The result is a savory, delicious, unique, gluten-free stuffing or side dish.

See Chef Jones’ recipe for Sourdough, Apple and Cranberry Stuffing here.

Ingredients

  • 1 (12 ounce) Jones Dairy Farm All-Natural Pork Sausage Roll
  • 2 tablespoons grape seed oil
  • 1-1/2 cups onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup water chestnuts, whole
  • 1/2 cup dried cranberries
  • 6 cups wild rice, cooked
  • To taste salt and pepper
  • 1-2 tablespoons butter, cut into small pieces

Preparation

  • 1 Cook sausage in skillet over medium heat until sausage is no longer pink; crumble as it cooks. Drain and set aside.
  • 2 Heat grape seed oil in large skillet over medium-high heat. Add onions, carrots and celery and sauté 3-5 minutes, or until soft. Add water chestnuts and cranberries; mix well and heat through. Add cooked sausage; mix well. Add cooked wild rice, stir to combine. Cook until all ingredients are heated through; season with salt and pepper.
  • 3 Top stuffing with 1-2 tablespoons butter; toss to combine. Serve stuffing immediately as a side dish or stuff into turkey (or other bird) as you would traditional stuffing.

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