Wild Rice, Apple and Cranberry Stove-Top Stuffing

Serves 6

Recipe by: Ricardo Larrivée

INGREDIENTS

  • ½ cup wild rice
  • 2 cups water
  • ½ tsp salt
  • 1½ cups stale bread, diced
  • ¼ cup butter
  • 1 onion, chopped
  • 1 stalk celery, finely chopped
  • 1 small Cortland apple, peeled, cored and diced
  • 1 Toulouse sausage, casing removed
  • ¼ cup dried cranberries, chopped
  • 2 tbsp flat-leaf parsley, chopped

INSTRUCTIONS

  1. In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
  2. In a saucepan, bring the rice, water and salt to a boil. Cover and simmer over medium low heat for about 50 minutes or until the rice is tender and split open. Drain and set aside.
  3. In the same skillet, soften the onion and celery over medium-low heat in remaining butter for about 10 minutes or until translucent. Add the apple and sausage. Brown over high heat, crumbling the sausage with a wooden spoon. Stir in the rice, cranberries, parsley and bread. Adjust the seasoning.
Ricardo Larrivée calls his new English-language magazine “a turning point” for good reason. His wife, Brigitte, who runs his Montreal-based food empire Ricardo Media, recently recovered from breast cancer. “The ordeal suddenly gave our work a whole new purpose: to use food to bond people together through good and bad times,” the chef explains. Now they’re doing so coast to coast – “something we’ve aspired to for many years.” – Chris Daniels
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