Turkey Sausage and Wild Rice Dressing
Courtesy of National Turkey Federation
Servings: 12
Prep Time: 25 Min.
Cook Time: 45 Min.
Prep Time: 25 Min.
Cook Time: 45 Min.
What you need:
* 6 slices turkey bacon, cut into 1-inch slices
* 1/4 c. unsalted butter
* 1 1/2 c. sweet onion, chopped
* 1 1/2 c. celery, chopped
* 3/4 lb. or 4 1/2 c. button mushrooms, cleaned and sliced
* 6 oz. wild rice, cooked and cooled
* 3 c. dry bread crumbs
* 3/4 lb. turkey sausage, cooked and drained
* 1/2 Tbsp. dried oregano leaves
* 3/4 tsp. dried sage leaves
* salt and freshly ground black pepper, to taste
* 1/4 c. unsalted butter
* 1 1/2 c. sweet onion, chopped
* 1 1/2 c. celery, chopped
* 3/4 lb. or 4 1/2 c. button mushrooms, cleaned and sliced
* 6 oz. wild rice, cooked and cooled
* 3 c. dry bread crumbs
* 3/4 lb. turkey sausage, cooked and drained
* 1/2 Tbsp. dried oregano leaves
* 3/4 tsp. dried sage leaves
* salt and freshly ground black pepper, to taste
What to do:
1. Over medium heat, sauté bacon until almost crisp. Remove and reserve.
2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp.
3. Combine bacon, vegetables, cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste.
4. Spoon dressing into lightly greased 9 x 13 inch pan.
5. Bake, covered, at 325°F for 45-60 min. or until the internal temperature reaches 165°F.
Recipe kindly provided by Executive Chef Lee Forman of Lemoine's Restaurant, The Inn on Trout River in Montgomery Center, VT.
2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp.
3. Combine bacon, vegetables, cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste.
4. Spoon dressing into lightly greased 9 x 13 inch pan.
5. Bake, covered, at 325°F for 45-60 min. or until the internal temperature reaches 165°F.
Recipe kindly provided by Executive Chef Lee Forman of Lemoine's Restaurant, The Inn on Trout River in Montgomery Center, VT.
Nutritional information:
Calories: 250; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 45mg; Total Carbs: 26g; Fiber: 2g; Sugar: 3g; Protein: 13g; Sodium: 630mg;