This is a great switch up for your holiday feast. There isn’t any reason to load up on the heavy carbs in your regular stuffing recipe when this tastes so good. Get rid of the white flour carbs and keep the flavor.
Once you start thinking outside the box for side dishes you’ll realize the sky is the limit. How many other healthy vegetables and grains will go awesome with the traditional flavors found in dressing? I can’t think of a grain that doesn’t. Then there are the fall and winter vegetables that all lend themselves to go great with sage and thyme.
Experiment. Add a little bit of winter squash to this recipe and see how you like it. You can even shred the squash so the nutrients are in there but it’s just a hint of flavor.
Do you have a holiday side dish that has become a new family favorite?
- ⅔ cup wild rice, rinsed and drained
- 3½ cups stock (chicken or vegetable), divided
- 2 Tbsp olive oil or butter, divided
- 12 oz. ground sausage (your favorite kind)
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 1 Tbsp finely chopped fresh thyme
- 12 oz. mushrooms
- 3 Tbsp fresh parsley, chopped fine
- 2 tsp ground sage
- salt and black pepper to taste
- toasted almond slivers for garnish
- Combine wild rice and 3 cups of stock in a saucepan.
- Bring to low boil, cover and let rice cook until tender, from 40 to 50 minutes, depending on the rice and your stove.
- Check to make sure it's not cooking too hard after a few minutes. (Or follow the instructions on your package of wild rice.)
- Drain the rice through a colander to make sure it's dry, then put in a large bowl.
- Preheat oven to 350 degrees.
- Spray baking dish with cooking spray or cover interior with butter.
- In skillet over medium heat, cook sausage until slightly browned.
- Dump into bowl with cooked rice.
- In same skillet, heat 1 tablespoon of olive oil over low heat. Add onions and celery, cooking until they start to turn golden brown in color. This will take a little while to get the onions to carmelize. Possibly 10 minutes or more.
- When the onions are golden and soft, add the thyme, stir and cook for 1 minute more, then add this mixture to the bowl with the sausage and rice.
- In the same skillet, heat 1 tablespoon of olive oil, add chopped mushrooms and cook until they soften and get golden brown and the moisture from the mushrooms disappears.
- Dump the mushrooms into the bowl with the sausage and rice mixture.
- Then add the parsley, remaining ½ cup stock, and season with salt and pepper to taste, mix gently, then turn into a baking dish.
- Cover and bake in preheated oven for 30 to 35 minutes or until hot and bubbly.
- Add toasted almond slivers when serving.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.