Best Thanksgiving Day Stuffing Ever!

posted in Food & Drink on 10/29/2014

24 ounces; fresh pork sausage

6 each; Shallots, quartered

4 cups; Low Salt Chicken Broth

4 Tablespoons; Fresh Thyme, minced

1 cup; Wild Rice

1 cup; Long Grain White Rice

1 cup; Dried Cherries

1 cup; Golden Raisins

1 cup; Pecans, toasted, chopped

1 10-ounce package of Mrs. Cubbison's Multi-Grain Stuffing with Cranberries

2 Large Egg

Salt and Freshly Ground Pepper to taste

Preheat oven to 350°F. Brown sausage in skillet over medium high heat; crumble and cook until firm; do not drain drippings; add shallots and sauté for 2 minutes. Set aside until ready to use. Bring broth to a boil in a saucepan. Add 2 Tbsp of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled pork sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.

Stir in dried cherries and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Multi-Grain Stuffing with Cranberries, egg and remaining thyme until combined. Generously season with salt and pepper. To serve alone as a casserole, place stuffing in a buttered, 2 quart casserole dish and cover with foil. Bake on middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F. Serve and enjoy!