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BellaOnline's American Regional Cuisine Editor

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Hot Sausage, Sage and Wild Rice Stuffing Recipe


This recipe was written in 2014 just before we give our thanks on Thanksgiving Day in America (the last Thursday of the month.) Although, "Stuffing" is a big part of the Thanksgiving table - I just make this whenever I want. You can add things to this recipe such as clams and stuff them into giant mushrooms - or even add bacon to it! Who cares if it's a holiday - I make soup in the summer!

I hope you try this recipe or a variation of your own - I'm only here to share!

sausagestuffing
Ingredients

2 bags of stuffing mix (your favorite)
1/2 cup olive oil, divided
3 cups celery, diced
2 cups carrots, diced
1 large (2 medium onions,) diced
2 oz. fresh sage leaves, stacked and roughly chopped
1 1/2 lbs. hot/mild Italian sausage or (Andouille or Chorizo)
2 cups cooked wild rice
1 1/2 - 2 cups chicken or vegetable stock/broth
Cooking spray

Method

1. In a large mixing bowl, place the stuffing mix. Next, warm a 1/4 cup of the olive oil over a medium heat in a large skillet and cook the celery, carrots, onions until the onions are opaque and add this mixture to the stuffing bowl.

2. Remove the casings from the sausage (if any) and add the remaining olive oil to the same skillet. Brown the sausage meat, breaking it up as you go until it is browned. Add this to the stuffing bowl along with 1 1/2 cups of broth or stock to start. Mix well (hands work better here.) If the mixture is too dry, you will have dry stuffing. It needs to feel somewhat wet after mixing, but not soggy. Add more stock to the stuffing mixture (up to 2 cups) to the desired consistency you like.

3. Spray a large baking dish all around and add the mixture, packing it down as you go. Bake in a 375 degree F. oven until the stuffing is beautifully darkened and crispy on top (or to the way YOU like it.) This took me at least 50 minutes in an 8 x 11 x 2 inch casserole dish. Variations of dishes will vary on the outcome of your stuffing 'look', so keep an eye on it. It will take less time if you halve the recipe ingredients.

This is a beautiful, delicious and full-bodied stuffing which is addicting even before baking. I had to slap my husband’s hands! Vary this with the herbs and sausage of your choosing.

Note: After mixing all of the ingredients into the bowl, taste it. If you need salt and pepper, add it. However, I didn't need to.
There is enough salt in the stuffing mix and the sausage alone - so don't overdo it. Happy Stuffing and have a wonderful holiday season wherever you may live.
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Content copyright © 2014 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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