Sausage & Wild Rice Dressing
This is not your ordinary Thanksgiving dressing. This recipe amplifies classic dressing and incorporates a plethora of different flavors.
To stale the baguette cubes, pop them in a 200-degree oven for an hour. Turn the oven off, but leave the bread inside it for another hour.
Cook rice according to package directions, discarding seasoning packet and omitting oil or butter.
Preheat oven to 450°. Coat a 3-qt. baking dish with nonstick spray.
Heat oil in a large nonstick skillet over medium. Add sausage and brown, 3 minutes per side. Reduce heat to medium-low, cover, and cook until firm, about 10 minutes. Transfer sausage to a plate to cool, then slice into ½-inch-thick pieces.
Melt butter in same skillet. Add onion and celery and sweat until softened, about 5 minutes. Stir in garlic and cook 2 minutes.
Toss bread with sausage, onion mixture, and rice. Stir in parsley, sage, broth, salt, and pepper flakes. Transfer dressing to prepared dish.
Bake dressing until bread is crispy around edges, about 30 minutes.
Use long-grain and wild rices in the dressing to give it both crunchy and creamy textures.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 7g 35%
Cholesterol 35mg 11%
Sodium 658mg 27%
Carbs 23g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.