Wild Rice, Sausage and Apple Stuffing

Ingredients

Cooking Directions

Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Cooking time may vary depending on the brand of rice used.) Drain and set aside.

Preheat the oven to 325 degrees F.

Melt the butter in a large skillet over medium-high heat.

Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes.

Stir in sausage, breaking it up with a wooden spoon and cook until it loses its rosy color, but not so much that it's dry, about 5 minutes more.

Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)

Turn mixture into a 8 or 9-inch square baking dish, cover with aluminum foil, and bake until heated through, 25 to 30 minutes.

Makes 8 servings (based on 2/3 cup per serving)

Recipe courtesy Emeril Lagasse, courtesy Martha Stewart Living Omnimedia, Inc.