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