Wild Rice, Italian Sausage and Shiitake Stuffing

Name: Wild Rice, Italian Sausage and Shiitake Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken stock or canned low-sodium broth; 1 pound fresh shiitake mushrooms, stems removed and reserved, caps thinly sliced; 2 cups wild rice (about 11 ounces); 1 imported bay leaf; Coarse salt; 1 pound Italian sausage, casings removed and meat crumbled; 2 tablespoons olive oil; 2 medium onions, finely chopped; Freshly ground pepper; 1 large tart apple, such as Granny Smith, peeled and finely chopped; 1 tablespoon fennel seeds, finely chopped

Servings: persons

4 cups chicken stock or canned low-sodium broth
1 pound fresh shiitake mushrooms, stems removed and reserved, caps thinly sliced
2 cups wild rice (about 11 ounces)
1 imported bay leaf
Coarse salt
1 pound Italian sausage, casings removed and meat crumbled
2 tablespoons olive oil
2 medium onions, finely chopped
Freshly ground pepper
1 large tart apple, such as Granny Smith, peeled and finely chopped
1 tablespoon fennel seeds, finely chopped

1
In a large saucepan, combine the chicken stock and shiitake stems and bring to a boil over high heat.
2
Remove from the heat, cover and let steep for 30 minutes.
3
Strain the stock and return it to the saucepan.
4
Add the wild rice, bay leaf and 1 1/2 teaspoons coarse salt.
5
Cover and bring to a boil over moderate heat, stirring occasionally, until the rice is tender, about 1 hour; add a little water during cooking if necessary.
6
In a large nonstick skillet, brown the sausage meat over moderate heat, breaking it up with a wooden spoon, until cooked through, about 8 minutes.
7
Transfer to a plate and let cool slightly, then coarsely chop.
8
Pour off the fat from the skillet and reserve 2 tablespoons.
9
Heat 1 tablespoon of the reserved fat and 1 tablespoon of the olive oil in the skillet.
10
Add the onions and season with salt and pepper.
11
Cook over moderately high heat, stirring often, until lightly browned, about 6 minutes.
12
Add the apple and fennel seeds and cook for 3 minutes.
13
Transfer the mixture to a large baking dish.
14
Heat the remaining 1 tablespoon fat and 1 tablespoon olive oil in the skillet.
15
Add the sliced shiitakes and cook over high heat, stirring, until softened and browned, about 5 minutes.
16
Season with salt and pepper and add the shiitakes to the onion mixture.
17
Stir in the wild rice and sausage and season again with salt and pepper.
18
Preheat the oven to 400.
19
Cover the dish with foil and bake the stuffing for about 25 minutes, until heated through.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups chicken stock or canned low-sodium broth, 1 pound fresh shiitake mushrooms, stems removed and reserved, caps thinly sliced, 2 cups wild rice (about 11 ounces), 1 imported bay leaf, and more.

Yes, Wild Rice, Italian Sausage and Shiitake Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!