11Ingredients
Calories
3Hours

Some of the steps for this dressing can be done the day ahead to save time, including cooking the wild rice. Serve along with a holiday roast, like a rack of pork.

Ingredients

  • 3/4 pound italian sausage
  • 6 cups french bread (day-old, 1/2-inch cubes)
  • 1/2 cup almonds (slivered)
  • 2 onions (large, chopped)
  • 1 teaspoon dried rosemary (crushed)
  • 1 teaspoon dried sage leaves (crumbled)
  • 1 1/3 cups wild rice
  • 6 cups chicken broth
  • 12 ounces fresh cranberries
  • 1 tablespoon butter (melted)
  • fresh rosemary (optional)

Directions

  1. Dry bread cubes in a 350 degrees F. oven by spreading on a shallow baking pan and baking for 20 minutes, until lightly browned. Toast almonds by spreading on a cookie sheet and baking in a 350 degrees F. oven for 10 minutes, shaking pan occasionally. Saute sausage, onions, and herbs in a large skillet until onion is tender, about 10 minutes. In large saucepan, combine wild rice with four cups chicken broth, bring to a boil, cover and lower heat to a simmer. Cook for 45 minutes, stirring occasionally. Drain rice, reserving liquid.
  2. In large bowl, combine bread crumbs, almonds, sausage mixture, wild rice and cranberries; place in a 13x9-inch baking dish. Measure reserved broth and add enough additional broth to make three cups; drizzle over dressing.
  3. Cover with foil and bake in a 350 degrees F. oven for 40 minutes, until heated through. Uncover, drizzle with melted butter and bake for 10 minutes more. Serve garnished with fresh rosemary sprigs, if desired.
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