-
1
Preheat the oven to 350.
-
2
Butter a shallow 9-by-13-inch baking dish.
-
3
Bring a large saucepan of water to a boil.
-
4
Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes.
-
5
Drain well.
-
6
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan.
-
7
Add the chopped onion, garlic and celery and cook over moderately high heat, stirring occasionally, until softened, about 6 minutes.
-
8
Add the jasmine rice and cook for 2 minutes, stirring.
-
9
Add 21/2 cups of water and 1 teaspoon of salt and bring to a boil.
-
10
Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes.
-
11
Fluff the jasmine rice with a fork and transfer to a large bowl.
-
12
In a medium skillet, melt the remaining 2 tablespoons of butter.
-
13
Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out.
-
14
Add the onions to the jasmine rice.
-
15
Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes.
-
16
Stir in the chives, sage and thyme and scrape the mixture into the bowl.
-
17
Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
-
18
Add the turkey stock to the skillet and scrape up any browned bits stuck to the bottom of the pan.
-
19
Boil until the stock is reduced to 1 1/2 cups, about 10 minutes.
-
20
Stir the cornstarch slurry, then add it to the reduced stock and cook, stirring, until thickened, 2 to 3 minutes.
-
21
Stir the stock into the rice stuffing and spread the stuffing in the prepared baking dish.
-
22
Cover with foil and bake until sizzling, about 30 minutes.
-
23
Serve hot.
