Peach, Sausage and Wild Rice Stuffing -

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Peach, Sausage and Wild Rice Stuffing

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By Cheri Sicard

Posted July 23rd, 2007

Author Notes:

I came up with this stuffing recipe for a cooking class I was teaching for Williams Sonoma.

I designed this stuffing to be used in my Apricot and Grand Marnier Basted Rock Cornish Game Hens with Peach, Sausage and Wild Rice Stuffing (see links below for recipe). But it's versatile and can be used in other ways. In fact, if you click on the Game Hen recipe, you'll find ideas of what to do with leftover stuffing!

Make Ahead:
You can make this stuffing a day or two ahead of time, store in a plastic zipper top bag in the fridge until you're ready to use it.

Ingredients:

1 1/3 cups long grain and wild rice mixture
1 1/2 cups chicken stock
1/2 cup orange juice
2 teaspoons orange zest
1 tablespoon butter
1-2 tablespoons olive oil
12 ounces low fat pork sausage
1 onion, diced
2 tablespoons Grand Marnier or other orange flavored liqueur
1/2 teaspoon (more to taste) habenero sauce
1 1/2 cups diced peaches (fresh if they are in season, otherwise frozen is fine)
salt and pepper to taste

Instructions:

Makes about 6 Cups (enough for 4 chickens, 8 Cornish Game Hens or more than enough for a huge turkey)

Bring chicken stock, orange juice and orange zest and I tablespoon butter. Stir in long grain and wild rice in mixture, reduce heat to a low simmer and cook until done, about 15 minutes.

Heat 1-2 tablespoons olive oil in a large skillet. Add crumbled sausage and onions and sauté over medium heat until sausage is just cooked and onions are softened, about 4-5 minutes. Add diced peaches, Grand Marnier and habenero sauce and stir to mix. Stir in cooked rice mixture. Season to taste with salt, pepper and additional habenero sauce, if needed.

Use to stuff poultry, like Apricot and Grand Marnier Basted Rock Cornish Game Hens with Peach, Sausage and wild rice Stuffing.