- 1 (6-ounce) package long-grain and wild rice mix
- 6 cups (1/2
- 1 pound ground pork sausage
- 2 small onions, chopped
- 4 celery ribs, chopped
- 1/4 cup butter
- 1 cup dried apricots, coarsely chopped
- 3/4 cup dried cherries
- 1/2 cup chopped fresh Italian parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
How to Make It
Prepare rice mix according to package directions. Transfer to a large bowl, and fluff with a fork. Set aside.
Place bread cubes on a large-rimmed pan and toast at 325° for 20 minutes or until dry. Set aside.
Cook sausage in a large skillet over medium heat, stirring until it crumbles and is well browned; drain.
Sauté onion and celery in butter in a large skillet over medium heat until tender.
Combine rice, bread, sausage, sautéed vegetables, dried fruit, parsley, salt, and pepper in a large bowl; toss well. Drizzle broth evenly over dressing. Toss well. Transfer dressing to a lightly greased 3-quart baking dish.
Bake, covered, at 375º for 20 minutes. Uncover and bake 25 to 30 more minutes or until browned.