Wild Rice and Water Chestnut Stuffing with Sausage
|1 (12 oz)|
Grape Seed Oil
|1 1/2 cups||
Whole Water Chestnuts
Cooked Wild Rice
Salt and Pepper to taste
Butter, cut into small pieces
Cook sausage in skillet over medium heat until sausage is no longer pink; crumble as it cooks. Drain and set aside.
Heat grape seed oil large skillet over medium-high heat. Add onions, carrots and celery and sauté 3-5 minutes, or until soft. Add water chestnuts and cranberries; mix well and heat through. Add cooked sausage; mix well. Add cooked wild rice, stir to combine. Cook until all ingredients are heated through; season with salt and pepper.
Top stuffing with 1-2 tablespoons butter; toss to combine. Serve stuffing immediately as a side dish or stuff into turkey (or other bird) as you would traditional stuffing.
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