Wild Rice and Sausage Stuffing

• 3 cups wild rice, well rinsed (1 lb.)
• 4 tablespoons unsalted butter
• 1 large onion, chopped
• 3 medium celery ribs, with leaves, chopped
• 2 granny smith apples, peeled, cored, and chopped
• 1 lb bulk pork sausage
• 2 cups slivered almonds, toasted and coarsely chopped
• 13 cup chopped fresh parsley
• 2 teaspoons poultry seasoning
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 12 cup turkey broth or 12 cup chicken broth

1. Bring a large pot of lightly salted water to a boil over high heat.
2. Add the wild rice and decrease heat to medium.
3. Boil uncovered until the rice is barely tender, 45 to 55 minutes.
4. Drain into a sieve and rinse under cold running water; place in a large bowl.
5. In a large skillet, melt 2 T butter over medium heat.
6. Add the onion, celery, and apples; cook/stirring occasionally, until the onion is softened and translucent, about 6 minutes; scrape mixture into the bowl of rice.
7. In the same skillet, melt the remaining 2 T butter over med-high heat.
8. Add the sausage and cook, stirring often and breaking up the sausage with the side of a spoon, until the meat is cooked through, about 10 minutes.
9. Stir into the rice.
10. Add the almonds, parsley, poultry seasoning, salt, and pepper; mix well.
11. Transfer to a lightly buttered casserole dish, drizzle with broth, cover with foil and bake in preheated 350 oven for 30 minutes; may remove foil for last 15 minutes if you like a crusty top.

wild rice, unsalted butter, onion, celery, granny smith apples, pork sausage, slivered almonds, parsley, poultry seasoning, salt, ground black pepper, turkey broth

Taken from www.food.com/recipe/wild-rice-and-sausage-stuffing-463340 (may not work)