We are ten days from tasting some of the most flavorful foods of the season. One of my most favorite foods is stuffing. I love bread stuffing, cornbread stuffing and rice stuffing. If it’s stuffed, I love it. This recipe is from days long ago. A family friend use to stuff her turkeys with this dressing. I quickly fell in love with the flavor of wild rice with sausage. For those who are trying to “do” a gluten free Thanksgiving, use this stuffing. You won’t miss the traditional dressing one bit.
1 pound bulk sausage
2 medium onions, chopped
1 (8 oz) fresh mushrooms, sliced and chopped
1/4 cup flour
1/2 cup half & half
2 1/2 cups condensed chicken broth
1/2 teas poultry seasoning
1 teas salt
2 (6 oz) packages Long grain and wild rice, cooked
1/2 cup toasted slivered almonds
Saute sausage until cooked and crumbly. Drain well, saving about 1 tablespoon of the drippings. Saute onion and mushrooms in drippings. Add sausage.
Mix flour with cream; add chicken broth and cook until thickened. Add seasonings. Combine all ingredients except almonds and pour into casserole dish which has been lightly greased. Bake 25-30 minutes at 350 preheated oven. Sprinkle with almonds and bake about 5 minutes longer.
*If desired, follow directions for making the stuffing, but instead of baking in a dish, stuff a hen or turkey the last 2 hours of baking. You can add the almonds to the stuffing before placing in hen or turkey. (Bake turkey according to directions in your recipe, but stuff the dressing the last two hours of baking.