Wild Rice Dressing with Apples and Chestnuts

1. 1

   Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes.

2. 2

   Drain.

3. 3

   DO AHEAD Can be made 1 day ahead.

4. 4

   Cover and chill.

5. 5

   Preheat oven to 425F.

6. 6

   Butter 13x9x2-inch glass baking dish.

7. 7

   Combine cooked rice, chestnuts, and parsley in large bowl.

8. 8

   Heat oil in heavy large skillet over medium-high heat.

9. 9

   Add sausage and onion and saute until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes.

10. 10

    Add apples and thyme and saute 5 minutes.

11. 11

    Stir in chicken broth, scraping up browned bits.

12. 12

    Pour sausage mixture over rice mixture in bowl; stir to combine.

13. 13

    Season to taste with salt and pepper.

14. 14

    Transfer mixture to prepared baking dish.

15. 15

    DO AHEAD Can be made 1 day ahead.

16. 16

    Chill.

17. 17

    Bake until hot and liquid is almost absorbed, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.