Sausage & Wild Rice Stuffing
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
wild rice
uncooked |
|
| ½ | cup |
sausage meat
|
* |
| ⅓ | cup |
onions
minced |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 1 | cup |
mushrooms
chopped |
*
|
| ½ | teaspoon |
sage
|
*
|
| ½ | cup |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
wild rice
uncooked |
|
| 118 | ml |
sausage meat
|
* |
| 79 | ml |
onions
minced |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 237 | ml |
mushrooms
chopped |
*
|
| 2.5 | ml |
sage
|
*
|
| 118 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Precook wild rice.
Sauté onion in butter, add chopped mushrooms and sausage and fry until done.
Combine wild rice, sausage mixture, parsley, sage, salt and pepper.
Ideal for chicken, turkey, duck or squab.
