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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cindy's Sausage and Wild Rice Dressing Recipe

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This recipe for Cindy's Sausage and Wild Rice Dressing is from The Dompier Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg dry long-grain and wild rice (6oz)
1 Tab Olive Oil
16oz Italian sausage
1 stick unsalted Butter
2 cups sliced Onion
2 cups Celery
1 Tab minced Garlic
6 cups Baguette cubes, or any good Italian bread
Bunch of cut up mushrooms (cup or so)
1/2 cup chopped fresh Parsley
2 Tab chopped fresh Sage
1 can low sodium Chicken broth
1 tes kosher Salt
1 tes red pepper flakes
1/4 cup toasted Pine Nuts
Small handful of Craisens
Directions:
Directions:
Cook the rice according to the package directions, but discard the seasoning from the package.

Preheat the oven to 450º. Coat a 9x13 baking dish with nonstick spray and set aside.

Heat oil in a large pan over medium heat, add sausage and brown. If using links, when brown - slice up the sausage into 1/2 inch thick pieces. Or use the bulk sausage and brown up. You can use the hot sausage as well, its good too.
Transfer the sausage to a plate.

Melt the butter in the same pan, add the onion, celery and softened - about 5 minutes. Add the mushrooms and stir in the garlic.

Toss everything together and transfer to the prepared baking dish.

Bake the dressing until the bread is crispy and golden. About 30-45 minutes.
Personal Notes:
Personal Notes:
Its nice for the Holidays or anytime.

 

 

 

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