Wild Rice Stuffing with Sage Sausage

Preparation

Pre-heat oven to 350°F.

In a large saucepan, combine 5 cups of chicken stock and 2 cups of rice to a boil and reduce to a simmer.

Simmer over low heat for about 20–25 minutes or until the water is fully absorbed.

While the rice is cooking, in a medium saucepan melt butter and brown the ground sausage.

Once the sausage is cooked, remove it and strain from pan.

Keep the sausage renderings.

Return sausage renderings to the pan and sauté the onion and celery for 2–3 minutes.

Add sliced mushrooms, black pepper and chopped sage, and continue to sauté for another 1–2 minutes.

Deglaze the pan with white wine.

In a large mixing bowl, whisk together eggs and 1-1/2 cups chicken stock and combine cooked rice, cooked sausage, chopped apples, and sautéed vegetables and mix thoroughly.

Take the mixture and place it in a greased 9x13 baking pan.

In a food processor, blend butter crackers to a bread crumb consistency and top stuffing.

Cover 9x13 pan with foil and place in the oven and cook for 35 minutes.

Remove foil and cook for another 5–7 minutes to brown the cracker topping.

Garnish with chopped chives and serve with a dollop of sour cream.