Cornbread And Wild Rice Dressing (Stuffing) With Sausage

• 1 lb sausage (removed from casings)
• 1 cup onion, chopped
• 4 stalks celery, chopped
• 1 medium shallot, minced
• 2 garlic cloves, minced
• 1 1/2 cups wild rice
• 2 tablespoons olive oil
• 4 cups fresh cornbread, crumbled
• 2 1/2 cups chicken stock (giblet stock works best)
• 2 cups water
• 2 tablespoons rubbed sage
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

1. Preheat oven to 375u0b0F.
2. Combine 2 cups of stock, water and rice in a medium saucepan.
3. Bring to a boil then turn down heat, cover, and simmer until tender, about 1 hour.
4. Drain, put in large mixing bowl with cornbread and set aside.
5. Heat olive oil in a large skillet.
6. Saute onion, celery, garlic and shallot over medium heat until translucent.
7. Add sausage. Brown.
8. Add sage, salt, and pepper.
9. Add to rice/cornbread mixture. Toss.
10. Put mixture into baking dish (10 X 15 works well) drizzle with remaining stock.
11. Cook on lower shelf until top is crispy, about 25 minute.

sausage, onion, stalks celery, shallot, garlic, wild rice, olive oil, fresh cornbread, chicken, water, sage, salt, ground black pepper

Taken from www.food.com/recipe/cornbread-and-wild-rice-dressing-stuffing-with-sausage-274567 (may not work)