The Chew: Michael Symon’s Wild Rice Stuffing
The Chew moved along with their Thanksgiving meal and watched as Michael Symon made his Wild Rice Stuffing Recipe, but not before having a little fun with Clinton Kelly and his epic song and dance performance earlier. Symon said that was best part about Thanksgiving: to be able to have fun with his Chew family and cook some great food.
I would have to agree. The Chew always look like they are having fun.
Michael Symon’s Wild Rice Stuffing Recipe
Anyway, this $.87 per serving recipe is going to make everyone at Thanksgiving excited. Scroll down to get the wild rice stuffing recipe below.
- 3 cups Wild Rice (cooked)
- Salt and freshly cracked Black Pepper
- Olive Oil
- 1 pound Sweet Italian Sausage (out of casing and crumbled)
- 1 large White Onion (small diced)
- 1 cup Carrots (small diced)
- 1 cup Celery (small diced)
- 2 tablespoons Thyme (leaves picked)
- 1 stick of Butter (melted)
- 8 cups Day-Old White Bread (cut into 1/2 inch cubes; toast if not stale)
- 2 cups Chicken Stock
- 1 Egg (beaten)
Cook the wild rice, one part rice to four parts chicken stock. Season the stock with salt and pepper. Bring to a boil and reduce to a simmer. Cover and cook for about 45 minutes or until the rice bursts.
Preheat the oven to 375 degrees F.
Preheat a saute pan over medium-high heat. Once hot, add about 3 tablespoons of olive oil and toss in the sausage. Let the sausage brown evenly, then remove with a slotted spoon to a small bowl. Leave the grease in the pan.
- Add the onion, carrots, and celery to the pan. Season with salt and pepper and cook until the vegetables are soft but still have a bite. Add more olive oil to the pan if it seems dry. Stir in the thyme once the vegetables are cooked.
Michael Symon said the vegetables should be sweated a little bit, but not to soft.
Melt 1 stick of butter. In a large bowl, toss the day old bread with the butter. Season with salt and pepper. Add the wild rice and cooked sausage and toss to combine. Add the sauteed vegetables to the bowl.
- Slowly whisk in the warm chicken stock in to the beaten egg, and once combined, pour the egg mixture over the bread mixture. Toss with your hands to thoroughly combine.
Make sure to add the chicken stock slowly so the egg does not scramble. Symon also said he likes to do all these steps the day before Thanksgiving to let the juices really soak in. He said he does the final step the day of Thanksgiving.
Make sure everything is evenly mixed and then transfer to a greased sheet tray. Place in the oven for 20-30 minutes, or until the stuffing is golden brown and crunchy on top.