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Italian sausage Bread almonds slivered onions rosemary sage wild rice chicken broth cranberries butter rosemary
Viewed: 122 - Published at: 9 years agoIngredients
- 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
Method
- 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.
