This is a family-to-family recipe that passed from one of my best friends to my family. It’s changed a bit over the years, but it’s a classic that represents love, family, shared cuisine and all the things I’m thankful for this time of year.
Total time ~40 mintues
Yeild = Lots (easily 8-10 sides)
1 1/2 cups (dry) wild rice – 3 cups final
1 lb. pork sausage
1 cup onion, chopped
1 cup celery, chopped
1 cup mushrooms, sliced (baby bella, button, etc.)
2 cups seasoned croutons
3/4 cup chicken stock
2 tsp. poultry seasoning
Salt and pepper to taste
Boil 2 cups water, add rice. Reduce heat and cover until cooked, about 20-25 minutes.
Preheat oven to 375o
While rice is cooking, cook pork sausage in large skillet over medium-high heat. Remove sausage from the skillet when cooked, using the leftover fat to cook onions until translucent. Add celery and mushroom and continue to cook until celery is soft and mushrooms are cooked through.
Combine cooked rice, cooked sausage/onion/celery/mushroom mix and croutons in large bowl. Mix poultry seasoning to chicken stock, then use mix to wet the croutons and continue to mix. When all elements are wet, add to an oven safe container – baking pan, Corningware, etc. Whatever is large enough in your kitchen arsenal.
Cook at 375o for 15-20 minutes until the surface of the dressing begins to brown. Remove and serve with your favorite holiday meal!