Wild Rice and Portobello Mushroom Stuffing
- Total Time: 1 hours 15 mins
- Hands-on Time: 45 mins
- Makes: 8 servings
A generous addition of sage and thyme enhances the umami flavors of mushrooms and sausage in this wild rice stuffing recipe.
- 1 teaspoon Simply Organic Sage Leaf Ground
- 1 teaspoon Simply Organic Parsley Flakes
- 1 teaspoon Simply Organic Thyme Leaf
- 1 pinch Simply Organic Black Pepper Medium Grind
- 2 1/2 cups (16 ounces) wild rice, washed in cold water
- 4 teaspoons butter
- 8 cups chicken broth (see note)
- 1 pound pork sausage (see note)
- 2 portobello mushrooms or about 10 crimini mushrooms, diced
- 1/2 onion, minced
- 1 stalk celery, diced
- 1 pinch Frontier Sea Salt, to taste
1. Preheat oven to 350 degrees.
2. Boil rice in broth for about 45 minutes, or until tender and splitting open.
3. Meanwhile, melt butter over medium heat in an enameled, cast iron casserole (or other large, oven-safe pot) and brown pork for 8 to 10 minutes, breaking up with a spatula as it cooks. Add mushrooms, onion, celery, sage, parsley and thyme. Season with salt and pepper.
4. Mix in rice (and any broth left over from cooking), cover and bake for 20 minutes.
5. Uncover and continue to bake for 10 more minutes, until dressing has a bit of a crust on top.
6. Serve immediately or cool and refrigerate up to 4 days. Freezes well in airtight containers or sealable plastic bags.
Note For a vegan version, omit the sausage and replace the chicken broth with vegetable stock, but increase the sage by about 1/2 tablespoon. You may also want to add additional salt at the end.