Wild Rice Stuffing With Chestnuts and Sausage

• wild rice↗1 1⁄2 cups
• unsalted butter↗4 tablespoons
• onions (one finely chopped, 2 thinly sliced)3
• garlic cloves↗2

  minced

• celery rib↗1

  finely chopped

• jasmine rice↗2 cups
• kosher salt↗
• pork sausage, casings removed↗1 lb
• snipped chives1⁄3 cup
• chopped sage1 teaspoon
• chopped thyme1 teaspoon
• chestnuts, coarsely chopped8 ounces
• fresh ground black pepper↗
• low sodium chicken broth↗3 cups
• cornstarch↗2 tablespoons
• tablespoons water↗2

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Butter a shallow 13x9" baking dish. Bring a large saucepan of water to boil. Add the wild rice, cover partially and simmer over moderately low heat until tender, about 45 minutes. Drain well.

3. 3

   Meanwhile, melt 2 tablespoons butter in a medium saucepan. Add the chopped onions, garlic, and celery and cook over mmoderately high heat, stirring occasionally, until softened, about 6 minutes. Add the jasmine rice and cook for 2 minutes, stirring. Add 2 1/2 cups of water and 1 teaspoons of salt and bring to a boil. Cover and simmer over low heat until the water is absorbed and the rice is tender, about 18 minutes. Fluff the jasmine rise with a fork and transfer to a large bowl.

4. 4

   In a medium skillet, melt the remaining 2 tablespoons of butter. Add the sliced onions and cook over moderate heat, stirring occasionally, until softened and golden, about 15 minutes; add a few tablespoons of water if the onions dry out. Add the onions to the jasmine rice.

5. 5

   Add the sausage to the skillet and cook over moderately high heat, breaking it up, until browned and cooked through, about 8 minutes. Stir in the chives, sage, and thyme and scrape the mixture into the bowl. Add the chestnuts and drained wild rice, season with salt and pepper and stir gently.

6. 6

   Add the broth to the skillet and scrape up any browned bits stuck to the bottom of the pan. Boil until the broth is reduced to 1 1/2 cups, about 10 minutes. Make a slurry from 2 tablespoons cornstarch and 2 tablespoons water and add to the reduced broth. Cook, stirring, until thickened, 2-3 minutes. Stir the broth into the rice stuffin and spread the stuffing in the prepared dish. Cover with foil and bake until sizzling, about 30 minutes. Serve hot.

7. 7

   Unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking.