Wild Rice, Sausage and Cherry Stuffing
9.2g
Net Carbs
11.3g
Protein
16.6g
Fat
1.7g
Fiber
235
Calories
Ingredients:
- 1/2 teaspoon Black Pepper
- 1 cup Chicken Broth, Bouillon or Consomme
- 3/4 cup chopped Onions
- 1 tablespoon Poultry Seasoning
- 1/3 cup, with pits, yield Red Sour Cherries
- 2 1/2 cups Tap Water
- 12 ounce raw (yield after cooking) Italian Sausage
- 1/4 cup Unsalted Butter Stick
- 1/3 cup Wild Rice
- 1/2 cup Parsley
- 3 stalk, medium (7-1/2" - 8" long) Celery
Directions:
Use the Atkins recipe to make Atkins Cuisine Bread.
- Combine wild rice, 1 1/2 cups of the water and a generous pinch of salt in a small saucepan; bring to a boil over high heat. Reduce heat to low, cover and simmer until tender, 40 to 45 minutes. Drain and set aside.
- Heat oven to 350°F. Set bread cubes on a jelly-roll pan in a single layer. Bake, stirring once, until crispy, 10 to 14 minutes. Transfer to large bowl.
- Meanwhile, remove sausage from casing; crumble into a large nonstick skillet over medium heat. Cook, stirring frequently to break up clumps, until cooked through and lightly browned, about 12 minutes. Add to bread.
- Return skillet to medium heat; add butter. When melted, add celery and white onion; cook, stirring frequently, until tender, about 10 minutes.
- Add to bread mixture, then stir in parsley, cherries, poultry seasoning, pepper and wild rice. Mix well. Stir in 1 cup of the chicken broth; add more if the stuffing still looks dry.
- Transfer the stuffing to a large baking dish. Cover with foil and bake 30 minutes, then uncover and continue baking until lightly browned and heated through, 15 minutes longer.
