Rustic Wild Rice & Sourdough Dressing will be your new favourite thanksgiving side. Loaded with the traditional stuffing flavours of onions, celery and fresh herbs, it'll remind you of your usual holiday side. But then it gets an update with wild rice, apples and sausage and they take this to a whole new level.
Cook 1/2 cup of wild rice in 3 cups of water and boil for about an hour and 15 minutes and then let sit for 15 minutes or so until all the water is absorbed. I like my wild rice on the over cooked side, but use your own personal preference here. You should end up with about 3 cups of cooked rice.
Crumble the sausage and cook through on medium-low heat, set aside.
In a large pan, melt butter and saute onions and celery over medium heat until soft.
Dice apples and mince herbs.
Dissolve the chicken bouillon in the remaining water (2 cups) to make a broth and mix in the beaten egg right before mixing into bread mixture.
Mix the wild rice with the day old sourdough bread, sausage, apples, fresh herbs and onion/celery mixture over top and stir until combined. Top with chicken broth and egg mixture and gently stir together.
Spoon into a buttered 9x13 casserole dish, cover with foil and bake for 1 hour in a preheated 350 degree F oven.
Serve immediately.