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1
Preheat oven to 350 degrees F.
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2
Bring a large saucepan of water to boil.
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3
Add the wild rice, cover partially and simmer over moderately low heat until tender (about 45 minutes).
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4
Drain well.
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5
Add 2 tablespoons butter, chopped onion, garlic and celery to a medium saucepan, stirring occasionally until softened.
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6
Add jasmine rice and cook for 2 minutes.
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7
Add 2-1/2 cups water and 1 teaspoon salt.
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8
Bring to a boil.
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9
Cover and simmer over low heat until the water is absorbed and the rice tender (about 18 minutes).
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10
Fluff with a fork and transfer to a large bowl.
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11
Cook sliced onion and remaining butter in a medium skillet until soft and golden.
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12
Then add to the jasmine rice mixture.
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13
Brown sausage over moderate high heat; break it up as you cook it through.
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14
Stir in the chives, sage and thyme and scrape the mixture into the bowl.
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15
Add the chestnuts and drained wild rice.
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16
Season with salt and pepper.
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17
Add the chicken stock.
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18
Boil until the stock is reduced to 1-1/2 cups.
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19
Add cornstarch mixture to the reduced stock, stirring until thickened.
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20
Stir stock into the rice stuffing and spread the stuffing in a buttered shallow 9x13 baking dish.
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21
Cover with foil and bake 30 minutes.
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22
Serve hot.
