1 1/2 cups wild rice (2 - 6 oz boxes)
1 cup of brown rice
5 tablespoons real butter (divided)
1 1/2 lb. Italian Sausage (casings removed)
2 medium-sized onions (finely chopped)
12 fresh (approximately 1 oz.) basil leaves (finely chopped)
3 teaspoons oregano
3 tablespoons garlic (chopped)
1/2 teaspoons ground black pepper
5 stalks celery (finely chopped)
2 medium apples (peeled, cored & diced)
6 cups low-sodium chicken broth
Combine rice & prepare according to wild rice pkg. instructions, except substitute chicken broth instead of water, and add 2 tablespoons real butter while cooking.
In skillet, remove casings, then crumble and brown Italian sausage. Drain off the excess fat & remove the sausage from the skillet.
Melt 2 tablespoons butter in the skillet & add the chopped onion and fresh basil leaves. Saute the onion/basil blend 3-5 minutes, until onion is tender. Stir in the black pepper, garlic, and oregano.
Combine the onion/basil blend in skillet with browned Italian sausage.
In the same skillet, melt another 1 tablespoons of butter and then add the chopped celery. Saute for 3-4 min. Add chopped apple and saute an additional 2 minutes.
Combine the rice/onion/Italian sausage blend with the apple/celery blend & mix well. You can then set aside until you're ready to start stuffing birds. Enjoy!!!
Serving Suggestions: Stuff your favorite bird with this old classic recipe and roast as directed or heat (covered) in a 350° F oven for 20 min. and serve as a casserole with fresh bread and butter!!!
1 cup of brown rice
5 tablespoons real butter (divided)
1 1/2 lb. Italian Sausage (casings removed)
2 medium-sized onions (finely chopped)
12 fresh (approximately 1 oz.) basil leaves (finely chopped)
3 teaspoons oregano
3 tablespoons garlic (chopped)
1/2 teaspoons ground black pepper
5 stalks celery (finely chopped)
2 medium apples (peeled, cored & diced)
6 cups low-sodium chicken broth
Combine rice & prepare according to wild rice pkg. instructions, except substitute chicken broth instead of water, and add 2 tablespoons real butter while cooking.
In skillet, remove casings, then crumble and brown Italian sausage. Drain off the excess fat & remove the sausage from the skillet.
Melt 2 tablespoons butter in the skillet & add the chopped onion and fresh basil leaves. Saute the onion/basil blend 3-5 minutes, until onion is tender. Stir in the black pepper, garlic, and oregano.
Combine the onion/basil blend in skillet with browned Italian sausage.
In the same skillet, melt another 1 tablespoons of butter and then add the chopped celery. Saute for 3-4 min. Add chopped apple and saute an additional 2 minutes.
Combine the rice/onion/Italian sausage blend with the apple/celery blend & mix well. You can then set aside until you're ready to start stuffing birds. Enjoy!!!
Serving Suggestions: Stuff your favorite bird with this old classic recipe and roast as directed or heat (covered) in a 350° F oven for 20 min. and serve as a casserole with fresh bread and butter!!!
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