That wild rice stuffing sounds killer! I do a sausage, apple, and sage stuffing with pistachios that turns out pretty damn good but I gotta try that wild rice one!
Recipe?
Pretty simple and kind of along the same flavor profile as yours.
Soak 1/2 a cup of Golden Raisins overnight in Cognac or Brandy.
Saute a package of sweet Italian sausage cut into about thumbish sized chunks and reserve
Saute a cup of mirepoix in the fat left from the sausage with a little butter.
Cook the wild rice. I tend to use a mix, this year it's
Lundberg Wild Rice and if it doesn't look right I'll add a little more.
Cook according to the directions although I'll use some low-sodium chicken broth instead of water.
Toast the pine nuts
Drain the raisins (drink the Cognac should you wish, and I do
)
When the rice is done combine the reserved sausage, the raisins and the pine nuts in a casserole dish and just heat it all until it's hot.
