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Recipes

Wild Rice Dressing with Apples and Chestnuts

By Tori RitchiePhotography by Ray Kachatorian
Image may contain Plant Food Produce Bean Vegetable and Lentil

Recipe information

  • Yield

    8 Servings

Ingredients

1

cup wild rice

1

7.25-ounce jar peeled whole chestnuts, halved

1

/2 cup chopped fresh Italian parsley

4

tablespoons olive oil

12

ounces sweet Italian sausage, casings removed, sausage crumbled

1

large onion, chopped (about 2 1/2 cups)

2

large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes

2

1/2 teaspoons dried thyme

1

cup low-salt chicken broth

Need to make a substitution?

Preparation

  1. Step 1

    Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.

    Step 2

    Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

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