This stuffing came about when my husband Michael, daughter Sophie and step-son Luke realized that their well-being improved dramatically when they stayed away from gluten. This is a keeper and we don’t miss our old stuffing one bit.
Cook wild rice in 2 cups of lightly salted water for 50 min. When done drain and set aside.
In a large saute pan brown sausage until cooked through and lightly browned.
Line a plate with paper towels. When done, remove sausage and drain on plate with paper towels.
Remove all the fat from the saute pan except for 2 tablespoons of fat. Add chopped onions and saute until translucent, about 20 min. Add chopped celery and cook another 5 – 10 min. until celery is barely soft.
In a large bowl mix cooked sausage, onion/celery mixture, chopped sage and turkey broth and salt and pepper to taste.
Spray a 9″x13″ ovenproof dish with pan coating and add the mixture. Bake for 30 min. in a 350 degree oven.
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