Cornbread and Wild Rice Dressing (Stuffing) With Sausage

Ingredients

• 1 lb sausage (removed from casings)
• 1 cup onion, chopped
• 4 stalks celery, chopped
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1 1/2 cups wild rice
• 2 tablespoons olive oil
• 4 cups fresh cornbread, crumbled
• 2 1/2 cups chicken stock (giblet stock works best)
• 2 cups water
• 2 tablespoons rubbed sage
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Combine 2 cups of stock, water and rice in a medium saucepan.

3. 3

   Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.

4. 4

   Drain, put in large mixing bowl with cornbread and set aside.

5. 5

   Heat olive oil in a large skillet.

6. 6

   Sauté onion, celery, garlic and shallot over medium heat until translucent.

7. 7

   Add sausage. Brown.

8. 8

   Add sage, salt, and pepper.

9. 9

   Add to rice/cornbread mixture. Toss.

10. 10

    Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.

11. 11

    Cook on lower shelf until top is crispy, about 25 minute.