ORGANIC WILD RICE AND PORTOBELLO MUSHROOM STUFFING
Stuff your turkey with an herb-packed wild rice and mushroom melange.
Use organic ingredients where possible.
1 pound wild rice, washed in cold water
½ gallonchicken broth*
4 tablespoons butter
1 pound pork sausage*
2 portobello mushrooms or about 10crimini mushrooms, diced
1 stalk celery, diced
1 tablespoonSimply Organic® ground sage
1 tablespoonSimply Organic® parsley flakes
1 teaspoonSimply Organic® thyme
sea salt and Simply Organic® ground black pepper to taste
Preheat oven to 350 degrees F.
Boil rice in broth for about 45 minutes, or until tender and splitting open.
Meanwhile, melt butter over medium heat in an enameled, cast iron casserole (or other large, oven-safe pot) and brown pork for 8-10 minutes, breaking up with a spatula as it cooks. Add mushrooms, onion, celery, sage, parsley, and thyme. Season with salt and pepper.
Mix in rice (and any broth left over from cooking), cover and bake for 20 minutes.
Uncover and continue to bake for 10 more minutes, until dressing has a bit of a crust on top.
Serve immediately or cool and refrigerate up to 4 days. Freezes well in airtight containers or sealable plastic bags.
*For a vegan version, omit the sausage and replace the chicken stock with vegetable stock, but increase the sage by about 1/2 tablespoon. You may also want additional salt at the end.