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Wild Rice, Dried Cherry and Sausage Stuffing

Wild Rice, Dried Cherry and Jones Sausage Stuffing Recipe
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SERVINGS

8

PREP TIME

15 min

TOTAL TIME

1 hr 15 min

GLUTEN FREE

YES

This gluten-free stuffing recipe is a side dish option anyone can enjoy. Tart cranberries highlight the savory Jones breakfast sausage and toasted pecans.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
3 cups water
1 cup wild rice
1 1/2 teaspoons salt, divided
2 tablespoons butter
3 celery ribs, diced
1 cup onion, diced
1 cup jasmine or basmati rice
1 3/4 cups chicken broth
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 cup pecans, chopped and toasted
1 cup dried cherries
1 tablespoon fresh thyme, chopped
DIRECTIONS
In large pot, bring water to boil over high heat; add wild rice and 1 teaspoon salt. Reduce heat to low, cover and cook until tender; about 45-60 minutes.

Melt butter in skillet over medium heat and add diced celery and onion. Cook until softened. Add jasmine rice and cook, stirring frequently, until lightly browned.Add chicken broth and 1/2 teaspoon salt; bring to boil. Reduce heat, cover and simmer until rice is cooked, about 15 minutes.

Cook sausage in large skillet over medium heat until browned; breaking it up as it cooks. Add jasmine rice to wild rice; mix well. Add sausage to rice mixture; mix well. Add pecans and cherries; mix. Garnish with fresh thyme.

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Sausage, Cranberry and Apple Stuffing
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Southwest Cornbread and Sausage Stuffing
Slow Cooker Pear and Sausage Stuffing
Slow Cooker Pear and Sausage Stuffing
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Ingredients

3 cups water
1 cup wild rice
1 1/2 teaspoons salt, divided
2 tablespoons butter
3 celery ribs, diced
1 cup onion, diced
1 cup jasmine or basmati rice
1 3/4 cups chicken broth
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1 cup pecans, chopped and toasted
1 cup dried cherries
1 tablespoon fresh thyme, chopped

Directions

In large pot, bring water to boil over high heat; add wild rice and 1 teaspoon salt. Reduce heat to low, cover and cook until tender; about 45-60 minutes.

Melt butter in skillet over medium heat and add diced celery and onion. Cook until softened. Add jasmine rice and cook, stirring frequently, until lightly browned.Add chicken broth and 1/2 teaspoon salt; bring to boil. Reduce heat, cover and simmer until rice is cooked, about 15 minutes.

Cook sausage in large skillet over medium heat until browned; breaking it up as it cooks. Add jasmine rice to wild rice; mix well. Add sausage to rice mixture; mix well. Add pecans and cherries; mix. Garnish with fresh thyme.
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