MN Wild Rice Sausage Stuffing

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!