Sausage-and-Wild Rice Casserole

You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth just before baking.

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 1 Hour
Stand: 5 Minutes


Ingredients

  • 1/2 cup chopped pecans
  • 1 (1-lb.) package sage ground pork sausage
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 2 (6-oz.) packages long-grain and wild rice mix
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped fresh or 1 tsp. dried rubbed sage
  • 1/2 teaspoon freshly ground pepper
  • 3 1/2 cups low-sodium chicken broth

Preparation

  1. 1. Heat 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove toasted pecans from skillet.
  2. 2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
  3. 3. Melt butter in hot drippings over medium heat. Add onion and celery, and sauté 10 to 15 minutes or until celery is tender.
  4. 4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in a lightly greased 13- x 9-inch baking dish. Stir in chicken broth until well blended.
  5. 5. Bake, covered, at 325° for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.
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