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.
Wild Rice
And Cranberry Dressing With Sausage And Almonds
6 cups 1/2-inch cubes
of day-old French bread
1/2 cup slivered almonds
3/4 pound Italian sausage
2 large onions, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage leaves, crumbled
1 1/3 cups wild rice
4 to 6 cups chicken broth
1 12-ounce package fresh cranberries
1 tablespoon melted butter
Fresh rosemary, optional
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.
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.
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.
