{"id":413,"date":"2018-11-16T12:19:57","date_gmt":"2018-11-16T18:19:57","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=413"},"modified":"2018-12-04T08:33:15","modified_gmt":"2018-12-04T14:33:15","slug":"wild-rice-sausage-stuffing","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2018\/11\/16\/wild-rice-sausage-stuffing\/","title":{"rendered":"Wild Rice Sausage Stuffing"},"content":{"rendered":"

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

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<\/a>, 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.<\/p>\n

Expensive?\u00a0 Not really. This is why…<\/p>\n

    \n
  1. Wild rice harvest season is approximately 6 weeks long and begins the middle of August. (source<\/a>)<\/li>\n
  2. About 80% of the rice fall back into the water to provide nutrients for future crops and food for the wildlife. (source<\/a>)<\/li>\n
  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.<\/li>\n
  4. It is typically harvest by Native Americans unless you are of age, a resident of MN and have a license.<\/li>\n<\/ol>\n

     <\/p>\n

     <\/p>\n

    Wild Rice and Sausage Stuffing<\/b><\/span><\/span><\/p>\n

    Yield:<\/b> 12 Servings<\/span><\/span><\/p>\n

    Ingredients<\/b><\/span><\/p>\n

    1 lb. Spicy Ground Italian Sausage<\/span><\/p>\n

    1 6 oz. container diced Pancetta<\/span><\/p>\n

    2 T reserved meat oil<\/span><\/p>\n

    1 large White Onion – Diced<\/span><\/p>\n

    2 Cloves Garlic – Minced<\/span><\/p>\n

    1 tsp Herbes de Provence<\/span><\/p>\n

    2 tsp Kosher Salt<\/span><\/p>\n

    Pepper to taste<\/span><\/p>\n

    1 cup Chicken Broth<\/span><\/p>\n

    2 cups pre-cooked Wild Rice (Find the recipe here in my recipe archives)<\/span><\/p>\n

    4 cups Corn Bread Croutons<\/span><\/p>\n

    Method<\/b><\/span><\/p>\n

      \n
    1. In a large non-stick skillet, brown the sausage <\/span><\/span>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.<\/span><\/span><\/li>\n
    2. Heat 1 tablespoon of the reserved fat and 1 tablespoon in the skillet. <\/span><\/span><\/span><\/li>\n
    3. Add the onion, <\/span><\/span>garlic, Herbes de Provence and season with salt and pepper. Cook over medium high heat, stirring often, until they begin to brown.<\/span><\/span><\/li>\n
    4. Transfer the mixture to a large b<\/span><\/span>owl, 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. <\/span><\/span><\/li>\n
    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. <\/span><\/span><\/span><\/li>\n<\/ol>\n

      Enjoy!<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

      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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[311,316,310,315,318,319,31,267,320,317,314,312,313,269,255],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-blog_post_category","7":"tag-canoe","8":"tag-grains","9":"tag-harvest","10":"tag-hearty-grain","11":"tag-mille-lacs","12":"tag-mille-lacs-indian-museum-and-trading-post","13":"tag-mn","14":"tag-native-americans","15":"tag-ojibwe","16":"tag-rice","17":"tag-side-dishes","18":"tag-stuffing","19":"tag-thanksgiving","20":"tag-trading-post","21":"tag-wild-rice"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=413"}],"version-history":[{"count":5,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/413\/revisions"}],"predecessor-version":[{"id":423,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/413\/revisions\/423"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}