Cornbread Stuffing with Sausage, Wild Rice and Cranberries 1/2 cup uncooked wild rice 3/4 lb. (12 oz. pkg.) bulk pork sausage 2 TB oil 2 cups onions, chopped 1-1/2 cups celery, chopped 1 tsp. fennel seeds 6 TB butter, melted 1 can (14-1/2 oz.) reduced sodium chicken broth 4-1/2 cups (1/2 pkg 14 to 16 oz.) cornbread stuffing * 3/4 cup dried sweetened cranberries 1/2 cup chopped parsley 1/2 tsp. dried sage 1/2 tsp. ground black pepper 1/4 tsp. salt Preheat oven to 350° F. Butter a 9" x 13" baking pan. Bring 2 cups salted water to a boil in medium sauce pan over medium high heat. Add rice and cook 45 minutes until grains have opened; drain and reserve. Sauté sausage in large nonstick skillet over medium high heat, 10 minutes until cooked through, breaking up larger pieces with side of spoon. Use slotted spoon to transfer sausage to large bowl. Add oil, and heat in same skillet over medium high heat. Add onion, celery and fennel seeds, and cook 6 to 8 minutes until softened, stirring occasionally. Transfer to bowl with sausage.. Add butter and chicken broth to a large sauce pan, and heat over high heat until butter melts. Remove from heat, add cornbread and toss to mix. To the sausage mixture, add the reserved rice, cornbread mixture, cranberries, parsley, sage, pepper and salt. Toss to mix. Transfer to prepared pan. Bake covered 30 minutes. Uncover and bake 30 minutes more until top is crisped. Makes: 8 servings. *Six regular-size purchased or homemade cornbread muffins can be used in place of packaged stuffing. The muffins can be store bought; one bagged or boxed cornbread muffin mix usually yields 6 muffins. Nutrition Information: Per serving = Calories 427, Calories from Fat 49%, Total Fat 23 g, Saturated Fat 9 g, Cholesterol 55 mg, Carbohydrates 42 g, Fiber 6 g, Protein 11 g, Sodium 754 mg. Diabetic Exchanges: 3 Starch, 4.5 Fat.
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