Wild Rice and Sausage Stuffing Baked in Apples

By chezus

Ingredients

• 8 honey crisp apples
• 1 cups wild rice
• 2 cups chicken stock
• 2 tablespoon olive oil
• 1 small shallot, minced finely
• 1 celery stalk, minced finely
• 1/8 cup parsley, minced finely
• 1 italian sausage, casing removed, and crumbled into pieces
• 1/4 cup slivered almonds
• kosher salt, to taste
• black pepper, to taste

Details

Adapted from chezus.com

Preparation

Step 1

Heat the oven to 325. In a saucepan heat the 1 tablespoon olive oil over low heat; add the shallot. Cook until soft, about 3 minutes. Add the chicken stock, and bring to a boil. Lower the heat, and add the wild rice, cover and cook for 35 minutes. While the rice is cooking, prepare the apples. Slice about 1/4” of the top of the apple, then remove the core, using a corer or a thin knife. Using a spoon lightly remove some of the flesh of the apple, to make a well for the stuffing. Chop the apple that was removed into small pieces. Remove the rice from heat once it is finished cooking. Fluff with a fork, and then set aside to cool. While the rice is cooling, heat the remaining 1 tablespoon of olive oil in a large frying pan, add the sausage, and cook until lightly browned; about 8 minutes. Add the celery, and chopped apple pieces, stir, and cook for another minute. Remove from the heat, season with salt, and pepper. Let cool for 10 minutes. In a mixing bowl combine the rice, sausage mixture, almonds, and parsley. Stir, and then stuff each of the apples with the wild rice mixture, and put into a lightly buttered glass dish. Slide into the oven and bake for 35 minutes. Serve. Eat.