Wild Rice Stuffing With Chestnuts And Sausage

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 1/2 cups wild rice
• 4 tablespoons unsalted butter
• 3 onions (one finely chopped, 2 thinly sliced)
• 2 garlic cloves, minced
• 1 celery rib, finely chopped
• 2 cups jasmine rice
• kosher salt
• 1 lb lamb sausage, casings removed
• 1/3 cup snipped chives
• 1 teaspoon chopped sage
• 1 teaspoon chopped thyme
• 8 ounces chestnuts, coarsely chopped
• fresh ground black pepper
• 3 cups low sodium chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons water

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter a shallow 13x9" baking dish. bring a large saucepan of water to boil. add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. drain well.
• 3 meanwhile, melt 2 tablespoons butter in a medium saucepan. add the chopped onions, garlic, and celery and cook over mmoderately high heat, stirring occasionally, until softened, about 6 minutes. add the jasmine rice and cook for 2 minutes, stirring. add 2 1/2 cups of water and 1 teaspoons of salt and bring to a boil. cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. fluff the jasmine rise with a fork and transfer to a large bowl.
• 4 in a medium skillet, melt the remaining 2 tablespoons of butter. add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. add the onions to the jasmine rice.
• 5 add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. stir in the chives, sage, and thyme and scrape the mixture into the bowl. add the chestnuts and drained wild rice, season with salt and pepper and stir gently.
• 6 add the broth to the skillet and scrape up any browned bits stuck to the bottom of the pan. boil until the broth is reduced to 1 1/2 cups, about 10 minutes. make a slurry from 2 tablespoons cornstarch and 2 tablespoons water and add to the reduced broth. cook, stirring, until thickened, 2-3 minutes. stir the broth into the rice stuffin and spread the stuffing in the prepared dish. cover with foil and bake until sizzling, about 30 minutes. serve hot.
• 7 unbaked stuffing can be refrigerated overnight. bring to room temperature before baking.