Wild Rice Sausage Stuffing

Small, curly, crunchy little nuggets that add depth, flavor and texture to any meal. Soup, salad, side dish and yes, stuffing…Thanksgiving ideas!

As promised, a savory and rich sausage stuffing with MN grown wild rice. I am always surprised at the cost of wild rice when I need it for a recipe and head to pick some up. Often times I will stock up when up north at a small local grocery store or the Mille Lacs Indian Museum and Trading Post, located on a reservation, the Mille Lacs Band of Ojibwe. It’s a cool museum with history, art and of course, wile rice. They even have classes and workshops. If I were you, I would make a day trip out of it.

Expensive?  Not really. This is why…

1. Wild rice harvest season is approximately 6 weeks long and begins the middle of August. (source)
2. About 80% of the rice fall back into the water to provide nutrients for future crops and food for the wildlife. (source)
3. The method to harvest has not changed; the use of a canoe, two people and sticks, nowadays the separation of the “green” kernels is sometimes done at processing facilities. There are some that are machine cultivated and harvested to lower cost.
4. It is typically harvest by Native Americans unless you are of age, a resident of MN and have a license.

Wild Rice and Sausage Stuffing

Yield: 12 Servings

Ingredients

1 lb. Spicy Ground Italian Sausage

1 6 oz. container diced Pancetta

2 T reserved meat oil

1 large White Onion – Diced

2 Cloves Garlic – Minced

1 tsp Herbes de Provence

2 tsp Kosher Salt

Pepper to taste

1 cup Chicken Broth

2 cups pre-cooked Wild Rice (Find the recipe here in my recipe archives)

4 cups Corn Bread Croutons

Method

1. In a large non-stick skillet, brown the sausage and pancetta until cooked through, 6-8 minutes. Drain off 2 T of fat from the skillet and set aside. Transfer the meat to a paper towel line plate and let cool slightly. Transfer to a cutting board and chop into chunks about bite sized. Set aside.
2. Heat 1 tablespoon of the reserved fat and 1 tablespoon in the skillet.
3. Add the onion, garlic, Herbes de Provence and season with salt and pepper. Cook over medium high heat, stirring often, until they begin to brown.
4. Transfer the mixture to a large bowl, add meat, wild rice and croutons. Add broth slowly and gently stir with a wooden spoon until croutons are damp, yet still a bit crunchy.
5. Taste and season with salt and pepper. Serve immediately or cover with foil and keep refrigerated up to 2 days and re-heat in oven. 350 degrees for 20 minutes. Stir halfway through.

Enjoy!