Wild Rice Stuffing with Bratwurst & Dried Cherries
Serving Size: 12 (about
1 heavy cup)
1 pound whole wheat bread -- cubed; approx. 6 cups
cups wild rice -- raw
6 cups water
1 pound bratwurst -- casings removed
large onion -- finely chopped
4 stalks celery -- finely chopped
tablespoons fresh sage -- minced
2 tablespoons Italian parsley -- minced
1 tablespoon fresh thyme -- minced
cups pecan halves -- chopped
1 cup dried cherries
cup butter -- melted
4 cups chicken broth
Salt and pepper -- to taste
2 eggs -- beaten
Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread
the bread on baking sheets and bake at 250 for about 45 minutes or until dry. Place in a large mixing bowl.
In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce
to a low simmer, cover, and cook for 30 minutes. Remove from the heat and let stand, covered, for 20-25 minutes more; drain
if necessary, and spread out to cool on a baking sheet. Add to bread when cool.
Heat a large, non-stick skillet over medium heat and sauté
the bratwurst and onions until evenly browned and crumbled. Add the celery, sage, parsley and thyme and cook for 2 minutes
Pour the sausage mixture over the bread and rice in the bowl. Mix in the pecans and cherries. Drizzle with the butter
and mix in enough broth to thoroughly moisten. Taste and adjust seasonings before adding eggs. Stir in eggs and spoon into
the turkey to loosely fill and bake remaining stuffing in a casserole on the side. (Or all of the stuffing can be baked, covered, in a casserole on the side 350 for
about 45 minutes or until heated through).
Per Serving (excluding unknown items): 527 Calories; 29g Fat (48.1% calories
from fat); 18g Protein; 53g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol; 1090mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.
NOTES: Eggs make stuffing