Minnesota Wild Rice Stuffing with an Italian Twist

By: Chef Franco Lania

(serves 6-8 people)

Ingredients:

  • 1 box Minnesota Wild Rice Griddle Cakes, prepared as instructed on box
  • ¼ cup Madeira, optional
  • 3 links of Italian sweet sausage (without fennel)
  • 2 tbsp olive oil
  • 1 tsp butter
  • ¼ cup onion (medium diced)
  • ¼ cup celery (medium diced)
  • ¼ cup carrots (medium diced)
  • 1 green apple (medium diced)
  • 6 sage leaves, chiffonade cut
  • ¼ cup Italian parsley, rough chop
  • ¼ cup dried cranberries (optional)
  • 20 – 25 chestnuts, roasted peeled and quartered, or use pre-shelled chestnuts.

Directions:

  1. Preheat your oven to 425⁰
  2. Make one box of Franco’s Minnesota Wild Rice Griddle Cakes as per instructions on back of the box. If using the Madeira, use ¼ cup less milk and substitute it with the wine.
  3. Remove the sausage from its casing and crumble. Brown off quickly in a hot skillet with olive oil and butter. Reserve some to place on top before baking.
  4. Mix onion, celery, carrots, apple, sage, parsley, cranberries and chestnuts, along with the crumbled sausage to the batter and pour into a greased 9-by-13-inch baking dish.  Sprinkle the reserved sausage on top and drizzle the top lightly with some olive oil or dot with some small pats of butter.
  5. Place on the center rack of your oven and bake for 35-45 minutes.
  6. To test, the center of the stuffing should be just set and the edges should be browned and bubbling slightly.

Tip: Do not overbake this stuffing; it should be just set and still moist. 

Click here to see Chef Lania’s prepare this dish on Good Day PA: Full segment

Click here for more of Chef Lania’s recipes with Minnesota Wild Rice Griddle Cake: More Recipes

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