Good Day PA! Holiday Stuffing with an Italian Twist

Good Day PA’s Amy Kehm and I had a great time cooking a WILDLY delicious stuffing with an Italian twist.  View the original post from ABC27 and my stuffing recipe below.

Chef Franco Lania is the creator of a new product on the market called Minnesota Wild Rice Griddle Cakes. Made with an all-American ancient grain, wild rice, the griddle cakes are absolutely delicious! They’re a good source of iron, fiber, protein and antioxidants. Today, Chef Lania showcased the versatility of his product with his Minnesota Wild Rice Stuffing Recipe.amazon-wildrice-fbbox

The recipe is as follows:

All you need: (serves 6-8 people)

  • 1 box Minnesota Wild Rice Griddle Cakes, prepared as instructed on box
  • ¼ cup Madeira, optional
  • 3 links of Italian sweet sausage (without fennel)
  • 2 tbsp olive oil
  • 1 tsp butter
  • ¼ cup onion (medium diced)
  • ¼ cup celery (medium diced)
  • ¼ cup carrots (medium diced)
  • 1 green apple (medium diced)
  • 6 sage leaves, chiffonade cut
  • ¼ cup Italian parsley, rough chop
  • ¼ cup dried cranberries (optional)
  • 20 – 25 chestnuts, roasted peeled and quartered, or use pre-shelled chestnuts.

 All you do:

  1. Preheat your oven to 425⁰.
  2. Make one box of Franco’s Minnesota Wild Rice Griddle Cakes as per instructions on back of the box. If using the Madeira, use ¼ cup less milk and substitute it with the wine.
  3. Remove the sausage from its casing and crumble. Brown off quickly in a hot skillet with olive oil and butter. Reserve some to place on top before baking.
  4. Mix onion, celery, carrots, apple, sage, parsley, cranberries and chestnuts, along with the crumbled sausage to the batter and pour into a greased 9-by-13-inch baking dish.  Sprinkle the reserved sausage on top and drizzle the top lightly with some olive oil or dot with some small pats of butter.
  5. Place on the center rack of your oven and bake for 35-45 minutes.
  6. To test, the center of the stuffing should be just set and the edges should be browned and bubbling slightly.
  7. Tip: Do not over-bake this stuffing; it should be just set and still moist.

View the original article here