Wild Rice Dressing With Sausage Corn And Leeks Recipes

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
• Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
• Ladle soup into bowls. Garnish with chives and parsley and serve.

Steps:

• Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
• Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Steps:

• Cook wild rice in large saucepan of boiling salted water for 10 minutes. Drain well. Set aside.
• Melt butter in heavy large pot over medium heat. Add leeks and sausage; sauté until leeks are soft, about 4 minutes. Add corn; sauté 1 minute. Add wild rice, white rice, thyme, parsley sprigs, 3/4 teaspoon salt and 4 1/2 cups broth; bring to simmer. Reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. (Dressing can be made 1 day ahead. Transfer to baking pan; cool slightly. Chill uncovered until cold, then cover with foil and refrigerate. Add 1/2 cup broth or water, then cover and rewarm in 350°F oven until heated through, about 15 minutes.)
• Transfer dressing to large bowl. Sprinkle with chopped parsley and serve.

Steps:

• Sweat vegetables until tender in 1 tbsp butter.
• Make package of rice according to directions on box.
• Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
• put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
• Empty cornbread stuffing mix into large bowl.
• Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
• 7. Toss in rice, celery, onions, and sausage and mix until combined.
• 8. Add poultry seasoning and sage to taste.

Steps:

• In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

Steps:

• Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Steps:

• Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
• Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.

Steps:

• 1. Let the cubed bread sit out on the counter for a 3 or 4 days to dry out. Bring salted water to a boil. Cook the wild rice in the boiling water for 15 minutes on medium heat. Drain and set aside.
• 2. Cook the Italian sausage about halfway on medium heat. Add the leeks and saute until tender and sausage is done.
• 3. Add the cut corn and thyme and saute for another two minutes or so. Add the chicken broth and bring just to a simmer.
• 4. dd the parsley, bread cubes and cooked wild rice, mixing well. Simmer covered on medium low heat for about 5 minutes, stirring occasionally.