Wild Rice Mushroom Sausage Stuffing

From Tamara Robinson

My friend made this one Thanksgiving when Drew was gluten free. It was delicious! It's a dish I look forward to making for Christmas every year (because I only make grandmas stuffing for Thanksgivng:)


1 1/3 C. Wild Rice (rinsed and drained)
4 3/4 c chicken stock
5 TBSP unsalted butter
1 (12 ounce) package pork sausage
1 C. finely chopped onion
1 TBSP finely chopped thyme leaves
12 oz. shiitake mushrooms, stems removed and slice 1/4 inch thick
3 TBSP finely chopped parsley leaves
ground pepper

Combine wild rice, 4 C. stock and salt to taste. Bring to boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until tender about 60 min. Drain rice and transfer to a bowl. saute 1 TBSP butter and sausage over medium heat. Cook breaking it up for about 10 minute. Drain excess fat and add to rice. Saute 2 TBSP Butter over medium low heat, add onions until golden. add to rice. Melt remaining butter over medium heat and saute mushrooms until wilted and lightly brown. Add to rice. Add parsley and remaining stock and salt and pepper to taste. Cook stuffing in a 9x13 dish covered at 350* until heated through about 30 minutes.