Wild Rice, Focaccia, and Italian Sausage Stuffing with Sun-Dried Tomatoes and Parmesan

Wild Rice, Focaccia, and Italian Sausage Stuffing with Sun-Dried Tomatoes and Parmesan ingredients

• 1 cup, uncooked wild rice
• 4 cups, divided chicken broth
• 8 oz, day-old, cut into 1/ focaccia bread
• 2 tbsp olive oil
• 1 lb, casings removed Italian sausage
• 1 large, finely diced yellow onion
• 3 medium, finely diced celery stalks
• 4 minced garlic cloves
• 0.5 cup, oil-packed, drained sun-dried tomatoes
• 2 tbsp, chopped fresh sage
• 1 tbsp fresh thyme leaves
• 2 beaten large eggs
• 0.5 cup, grated Parmesan cheese
• 1.5 tsp, or to taste kosher salt
• 0.5 tsp, or to taste black pepper

How to make Wild Rice, Focaccia, and Italian Sausage Stuffing with Sun-Dried Tomatoes and Parmesan

1. Cook the wild rice: Rinse 1 cup of wild rice thoroughly under cold water. In a medium saucepan, combine the rinsed wild rice with 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split. Drain any excess liquid and set aside.
2. Prepare the focaccia: Preheat your oven to 300°F (150°C). Spread the 8 ounces of focaccia cubes in a single layer on a baking sheet. Bake for 15-20 minutes, stirring halfway through, until lightly toasted and dried out but not browned. This prevents the stuffing from becoming soggy.
3. Cook the sausage: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1 pound of Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink, about 8-10 minutes. Drain off any excess grease and transfer the cooked sausage to a large mixing bowl.
4. Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the 1 large diced yellow onion and 3 diced celery stalks and cook over medium heat for 7-8 minutes, until softened and translucent. Stir in the 4 minced garlic cloves and cook for another 1 minute until fragrant.
5. Combine ingredients: Add the sautéed vegetables to the mixing bowl with the sausage. Then, add the cooked wild rice, toasted focaccia cubes, 0.5 cup chopped sun-dried tomatoes, 2 tablespoons chopped fresh sage, and 1 tablespoon fresh thyme leaves. Stir gently to combine.
6. Add liquid and binder: In a separate small bowl, whisk together the 2 beaten large eggs and the remaining 2 cups of chicken broth. Pour this mixture over the stuffing ingredients in the bowl. Add 0.5 cup grated Parmesan cheese, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Mix everything thoroughly but gently, ensuring all components are moistened.
7. Bake the stuffing: Transfer the stuffing mixture to a greased 9x13-inch baking dish. You can cover it loosely with foil for the first 30 minutes to prevent over-browning, or bake uncovered for a crispier top. Preheat your oven to 375°F (190°C).
8. Finish baking: Bake the stuffing for 45-55 minutes total, or until the top is golden brown and a knife inserted into the center comes out clean (if baked covered, remove foil for the last 15-20 minutes). If you prefer a moister stuffing, you can add a splash more broth during the last 10 minutes of baking.
9. Serve: Remove the stuffing from the oven and let it rest for 5-10 minutes before serving hot. This allows the stuffing to set slightly and makes for easier scooping.

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