Wild Rice Stuffing

Ingredients

• 6 cups dried mixed bread cubes

• 1 package Rice-A-Roni Wild Rice, prepared according to package instructions

• 1 tablespoon olive oil

• 1 pound sage pork sausage

• 1/3 cup unsalted butter

• 1 1/2 cups finely chopped yellow onion (1 large onion or 2 small onions)

• 1 cup chopped celery (2–3 stalks)

• 5 large garlic cloves, minced, or 1 1/2 tablespoons minced garlic

• 1/2 cup chopped flat-leaf parsley

• 1 1/2 tablespoons chopped fresh sage

• 1 tablespoon chopped fresh rosemary

• 3/4 teaspoon sea salt, or more to taste

• 1/2 teaspoon ground black pepper

• 1/2 cup dry white wine

• 3 cups chicken stock

• 1 egg, lightly whisked

• 3/4 cup dried cranberries (optional)

Instructions

1. Preheat the oven to 350°F (175°C).

2. Place the bread cubes in a very large bowl.

3. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Cook the sausage for about 10 minutes, until browned and cooked through, breaking it up with a fork as it cooks. Add the sausage to the bread cubes.

4. In the same pan, melt the butter. Add the onion, celery, garlic, parsley, sage, rosemary, salt, and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the wine and allow it to reduce by half, about 4 minutes.

5. Remove the pan from the heat and stir in the chicken stock. Add the beaten egg and cranberries, then pour the mixture over the bread. Mix well with a wooden spoon until the liquid is absorbed. Stir in the prepared Rice-A-Roni.

6. Transfer the stuffing to a baking dish. Bake for 45 minutes, until browned on top and heated through. Serve warm.