Total Time: 1 hour and 15 minutes
- 4 cups chicken bone broth, organic
- 2 cups wild rice, rinsed and drained
- 1 tablespoon fennel seeds
- 1 pound sweet Italian sausage
- 3 small fennel bulb, trimmed and chopped
- 2 large yellow onion, chopped
- 8 ounces oyster mushrooms, coarsely chopped
- Combine broth, rice, and fennel seeds in large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes.
- While rice is cooking, sauté sausage in large skillet over medium-high heat until cooked through, about 10 minutes. Add chopped fennel bulbs, onions, garlic, and mushrooms to the skillet. Sauté over medium-high heat until vegetables are nicely browned.
- Add rice to the skillet. Add more broth if stuffing seems dry. Sauté until heated through. Season to taste with salt and pepper.
(Note: This can be prepared 1 day ahead of time: Cover and refrigerate after cooled. Rewarm covered in a 350°F. oven for 25 minutes. Transfer to bowl and serve. If using as stuffing, cool completely and then fill bird.)
When we think of Thanksgiving stuffing, I'm sure most of us imagine the dense, flavored bread filling— most likely a box of Stovetop® or Pepperidge Farm®. When a typical Thanksgiving meal is already a feast in itself, adding in a whopping dose of gluten doesn't usually make the old tummy such a happy camper. Rice stuffing is a fabulous swap! The best part of this Wild Rice, Fennel and Sausage Stuffing is the fact that fennel is a carminative. This means that it specifically aids the digestive process and helps to soothe unwanted gas and indigestion. So, even though this rice stuffing is still hearty and filling, you won't feel overly stuffed after eating it!