Wild Rice Fennel Sausage Stuffing Original Recipes

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.

Steps:

• In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.

Steps:

• Although the two terms may be used interchangeably, for the most part stuffing is cooked inside the cavity of the turkey, while dressing is baked alone in a casserole or other shallow dish. As a result, stuffing is tender and moist, suffused with the juices and any rendered fat from the bird. Dressing has a crisper top from being exposed more directly to the heat of the oven. Here are tips to get the best results whichever method you choose.If you love the brawny flavor of poultry juices mixed with your side dish, or if you're simply a traditionalist, stuffing the turkey is the way to go. Here are some best practices for both flavor and safety: • Stuff the turkey just before it goes into the oven. We know you want to do as much ahead as possible, particularly on Thanksgiving, but stuffing ahead encourages the growth of bacteria, so don't do it. This said, you can make the stuffing mix up to four days ahead and keep it in the refrigerator before stuffing the bird just before roasting. • If your stuffing recipe calls for shellfish or turkey giblets, the Agriculture Department states that these need to be fully cooked and kept hot before they are stuffed inside the bird. So stir them into the mix immediately before stuffing the turkey. • Stuffing expands as it cooks, so fill the cavity loosely. • If you're going to stuff your bird, you should truss it, or at least tie the legs together to keep the stuffing from falling out. • Bear in mind that stuffed turkeys will take longer to cook than unstuffed ones: Stuffing insulates the turkey, thereby slowing down its cooking. • Both the turkey and the stuffing need to be cooked to 165 degrees before they are safe to eat. Usually the bird gets there before the stuffing does. To avoid overcooking the turkey, pull it from the oven once the flesh hits the desired temperature. Then spoon the stuffing out of the cavity and into a baking dish and return to the oven (or stick it in the microwave). Continue cooking until the stuffing reaches 165 degrees.Dressing is baked outside the turkey, which means it can achieve an appealingly crisp, browned top - a nice textural contrast to the softer layer underneath. Plus, with your dressing out of the way, you can add aromatics including lemons, garlic and bunches of herbs to the turkey's cavity for additional flavor. (Another bonus: an unstuffed bird will roast more quickly than a stuffed one.) Here are tips for achieving outstanding dressing: • You can turn any stuffing recipe into a dressing by simply baking it outside the bird. Spread the mixture in a shallow pan and bake until the mixture reaches 165 degrees. Dressing is pretty forgiving, so feel free to bake it at whatever temperature you need for other dishes you're cooking. • Vegetarians take note: because it doesn't touch the bird, dressing can be utterly meat-free. Try lemon-ginger bread stuffing, savory cornbread stuffing or wild rice, almond and mushroom stuffing. • On the opposite side of the spectrum, you can add turkey stock or chicken stock, crisped poultry skin, schmaltz and/or diced cooked gizzards, liver and shredded turkey neck to the dressing to give to it a meatier flavor. • If you've got enough extra turkey skin, drape it over the top of the dressing before baking. The skin will turn into poultry cracklings and render its luscious fat all over the dressing. Outstanding. If the skin isn't crisp when the stuffing is done, run it under the broiler for a few minutes to finish. (You can often special-order turkey skin from your butcher - chicken skin will work, too - or trim off the extra skin at the turkey's neck when you are getting it ready for the oven.) • If you like a deeply golden top, dot the top of the dressing with butter before baking. And if the dressing cooks through before the top is brown, run it under the broiler for a minute or two before serving.
• Any bread, from soft white sandwich loaves to chewy bagels to crusty sourdough rye breads, can be turned into a stuffing or dressing.No matter what kind of bread you use in your stuffing, it will absorb more of the seasonings if it is stale and dry. You can either buy the bread several days to a week in advance and let it dry out at room temperature, or cube it and dry it out in a low oven (250 degrees) until thoroughly arid. Or consider making your own bread for stuffing. Cornbread comes together especially quickly, and you can control the amount of sugar in the recipe, depending upon whether you like it sweet or savory. Easy breads like biscuits, soda bread, no-knead bread and white sandwich bread all make great stuffing, too. Bake them several days ahead so they have a chance to get stale. Or bake them months ahead and freeze, then thaw them and let them dry out before making stuffing.
• Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.
• Everything is better when you add bacon, including stuffing and dressing - and the same can be said for stirring in shrimp, oysters, sausage, nuts, cheese and the like. Most simple stuffing recipes can be embellished to suit your tastes and mood. Here are some guidelines and ideas.Oyster stuffing, which is actually a variation on bread stuffing, is a traditional 19th-century recipe that deserves a revival today. While oysters are present, they aren't usually the dominant flavor, instead adding a complex saline character that deepens the usual bread-and-onion mix. Fresh oysters will have the brightest flavor, but canned smoked oysters are reminiscent of bacon, and even regular canned oysters will work in a pinch. You can also consider other sea creatures for stuffing, including clams, shrimp and anchovy.Fresh oysters, clams, shrimp and scallops and other seafood should be lightly sautéed in butter or oil, or gently poached, before being added to the stuffing. Do this right before stuffing the turkey or baking the dressing, even if you've made the rest of the stuffing mixture ahead of time. The seafood needs to be hot when stuffed. Anchovies, which have been cured, can be chopped and stirred directly into a stuffing recipe, or sauté them with any onion or aromatics in the recipe.Cured meats and fresh sausages add depth and complexity to stuffing; use them by themselves or add them in combination. Cured hams, salamis and other hard sausages can simply be chopped up and stirred into the stuffing mix. Bacon and fresh sausages need to be sautéed beforehand. These work best when cooked and added to the stuffing mixture just before it goes into the bird or casserole dish for baking.Sautéed mushrooms, onions, peppers and other vegetables, and fruit both fresh (slivered pineapple, sautéed apples or pears) or dried (dates, raisins, figs), make a plain bread or rice stuffing a lot more interesting. Be sure to plump dried fruit in liquid before adding it to the stuffing mixture. Boiling water, hot wine or other spirits, or broth will work. Make sure to season any vegetables aggressively with salt and pepper and any desired herbs and spices so they hold their own against everything else going on in the stuffing mix.Nuts add crunchy texture to soft stuffings while cheese adds richness and flavor. Always toast nuts before adding to the stuffing mix, it gives them the deepest flavor. Cheese should be grated or cubed so it distributes easily. Use assertive aromatics sparingly so they don't overpower the stuffing.Chopped fresh herbs, garlic, ginger, chiles and even sun-dried tomatoes can make a plain stuffing a lot more interesting.Some possible combinations include:Cornbread stuffing with chiles, smoked mozzarella and cilantroChallah with blue cheese and pecansRye or whole grain bread with feta, dill and currantsSourdough bread with pine nuts, sun-dried tomatoes and olives.
• Bread stuffing is the classic choice at Thanksgiving, but you could use rice or other grains like quinoa, farro, barley. Not only are grain stuffings elegant and refined, most are also gluten-free.Grain stuffings don't need to adhere like bread stuffings do, so you don't need to bind them with egg. Basically, your aim is to make a tasty rice pilaf or grain salad, but then cook it again inside your bird, which will give it an even more complex flavor rich with drippings. You can use classic bread stuffing aromatics (sage, celery, onion), or improvise another flavor combination. Chances are that as long as it tastes good on its own, it will taste even better after taking a turn inside the bird. Wild rice goes particularly well with the earthy autumnal flavors of a Thanksgiving meal. Or try sticky rice for something unexpectedly terrific.
• If you don't stuff your turkey, you really don't need to truss it. But if you do stuff your bird, trussing helps keep the stuffing in its proper place, especially when you are moving the turkey from the roasting pan to the cutting board. Here's the simplest way to do it.Place the turkey breast side up on the rack in the roasting pan. Criss-cross the legs and use a piece of butcher's twine to tie them together at the ends, just above the joint. Wrap the twine twice around the legs to make sure they are secure. Take a long piece to twine and loop it around the body of the bird, so that the wings are pressed against the breast. Tightly tie the twine in a knot or bow at the top of the breast. The trussed turkey is now ready to roast.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
• Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
• Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

Steps:

• Heat oven to 375 degrees. Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
• Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
• Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
• Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
• Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
• Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer to a buttered baking dish and bake at 375 degrees until browned and heated through.

Steps:

• Place wild rice in a saucepan and pour over just enough boiling water to cover. Set aside, covered, for one hour. Drain rice. Add fresh boiling water to cover by half an inch, and the bay leaf. Bring to a simmer and cook gently until rice is soft but not mushy, 15 to 20 minutes. Drain well, discard bay leaf, and set aside.
• Heat oven to 350 degrees. Butter a 2-quart gratin dish or a 9x13 baking dish if not stuffing into a turkey.
• Melt 4 tablespoons butter in a sauté pan over medium heat and gently cook the onions until soft, about 7 minutes. Remove skins from sausages and add sausage meat to the pan with the onions. Raise the heat to medium-high and cook, crumbling the sausage with a fork, until it is browned. Remove from the heat and stir in the wild rice.
• Rinse cranberries, picking them over and discarding any that are spoiled. Chop them roughly or process them briefly in a food processor. Add to the sausage-rice mixture and mix well. Add salt, pepper and sage if using and stir to combine. Taste for seasoning.
• Either stuff into a turkey or pour into the prepared dish. Cut the remaining 2 tablespoons of butter into small pieces and dot the top. Cover the dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is lightly golden. Serve warm.

Steps:

• Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
• Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.

Steps:

• Simmer water and wild rice in small saucepan 20 minutes. Drain.
• Heat heavy large saucepan over medium-high heat. Fry sausage until cooked through, breaking up sausage with fork, about 4 minutes. Using slotted spoon, transfer sausage to large bowl.
• Add 2 tablespoons oil to same saucepan. Mix in fennel, bell pepper and fennel seeds and sauté until tender, about 10 minutes. Add to sausage. Heat remaining 1 tablespoon oil in same saucepan. Add leeks and garlic and sauté until tender and golden, about 8 minutes. Add brown rice and stir 1 minute. Mix in broth and wild rice. Season with pepper. Bring to boil. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Add hot rice to sausage mixture and toss well. (Can be prepared 1 day ahead. Cover and chill.) Serve hot.