WILD RICE & SAUSAGE STUFFING
Rick's Wild Rice & Sausage Stuffing
5 3/4 Cup Chicken Broth, Low Sodium
3 Oz. Canoe Wild Rice
1 3/4 Cup White Long Grain Rice
2 Packages Farmer John Skinless Pork Links
1/2 Cup Butter
1/2 Cup Melted Butter
3 Celery Stalks, chopped
1 Medium White Onion, chopped
1 Package Pepperidge Farm Stuffing Cubes
1 Cup Almond Slices
1 tsp. Fresh Ground Black Pepper
1/2 tsp. Zatarain's Creole Seasonings
1/4 tsp. Thyme
2 Eggs, lightly beaten
In 5 qt. pot, bring 5 cups chicken broth to a boil. Add wild rice and reduce heat to low. Cook covered for 30 minutes. Stir in white rice; continue for 12 minutes. Drain rice and set aside in large bowl.
In large skillet, cook sausage links to medium well done. Remove to paper towel and dry then cut to 1/4" slices.
Melt 1/4 C. butter in skillet - sautee celery and onion about 10 minutes. Stir rice into bowl.
Add sausage slices, stuffing cubes, almonds, black pepper, Zatarain's and thyme. Toss with 1/4 C. butter and remaining 3/4 C. chicken broth and 2 beaten eggs.
Mix thoroughly so all ingredients are coated with butter, broth and eggs.
Stuff the bird!
... and wait for the rave reviews at dinner time ...