• Shopping List
• Meal Planner
• Collection

Wild Rice and Sausage Casserole (or Stuffing/Dressing)

Ingredients

• 2/3 cup (4 1/2 ounces) wild rice blend (may substitute brown rice)
• 1 pound turkey or pork sausage, casings removed
• 8 ounces mushrooms, chopped (see notes)
• 1 small onion, diced (about 1 cup)
• 1/2 cup chopped celery
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten (see notes)
• 1/2 cup chopped water chestnuts (about half a 5-ounce can; see comments above)
• 1/2 cup Sargento shredded Parmesan cheese
• 1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh minced)
• 1/2 teaspoon each kosher salt and pepper
• Preheat oven to 350 degrees. Lightly grease a 2-quart casserole.
• To prepare the rice, bring 1 1/4 ounces of water to a boil in a small saucepan. Add the rice, cover, reduce heat, and simmer for 35-40 minutes or until the water is just absorbed. Remove from the heat and allow to sit, covered for 5 minutes. Fluff with a fork. (At this point, you may cool and then cover and refrigerate the rice for up to 2 days.)
• Heat a large skillet over medium heat and cook the sausage until evenly brown, crumbling the meat as it cooks. Remove to a mixing bowl.
• In the same skillet over medium heat, cook the mushrooms, onion, and celery until the mushrooms release their liquid and the vegetables are beginning to brown, about 8-10 minutes. Add the garlic for the last 30-60 seconds, stirring until you can smell it but it is not brown. (If the skillet seems dry at any point, add a drizzle of olive oil.) Remove from the heat, and allow to cool for a few minutes.
• To the sausage, add the cooked rice, mushroom mixture, parsley, egg, water chestnuts, Parmesan, thyme, salt and pepper.
• Mix until combined and then turn into the prepared baking dish.
• Bake for 15-20 minutes or until hot throughout. Garnish with additional parsley, if desired.

Directions