Sometimes our Thanksgiving tables need something a step up from ordinary. To that end, here’s a delicious little throwback stuffing recipe that serves just that purpose.
I first heard of adding wild rice to stuffing when I was a little girl. My uncle bill once held court at the table describing to our family his famous wild rice and cranberry stuffing for the bird, and (even as a child) I was I triggered! You can use rice instead of bread? Nonsense!
Fast forward to my adult life! Here I am looking for lovely ways to enjoy squashes such as butternut, acorn, and delicata, and – boom! –Uncle Bill’s words drift back to me. Okay, I’ll try it! Only I’ll stuff squash to see how that goes.
Well, I’m here to report that it tastes wonderful! Savory, nutty, textured, flavorful, and perfectly complimentary to all varieties of squash. This is not only a wonderful addition to any Thanksgiving table, but also a cozy and filling fall and winter meal that will satisfy over and over throughout the chilly, dwindling months at year’s end.
Sausage and Wild Rice Stuffed Acorn Squash
Makes 4 halves with a bit of stuffing left over
Prep time 30 minutes
Bake time 45 minutes
Stuffing
8 ounces/1 cup wild rice, cooked according to package instructions
1 pound sausage
1 medium onion, diced
2-3 ribs celery, diced
2 teaspoons olive oil
Pinch of red pepper flakes
2 teaspoons onion powder
Salt and pepper to taste
1 cup dried cranberries
1 1/4 cups pecans, diced
2 tablespoons butter
Squash
2 acorn or butternut squash, halved and seeds removed
1 quart chicken stock
Salt and pepper to taste
2 teaspoons olive oil
1. Preheat oven to 350 degrees. Prepare the wild rice (brown rice or farro make a nice substitute).
2. Add the clean squash halves to a large pot and cover with chicken stock. Simmer 10-15 minutes to tenderize the flesh. Cook until tender but not fully cooked.
3. While the squash cooks make the stuffing. In a nonstick skillet with tall sides, over medium high heat, brown the sausage, onions, and celery in the olive oil seasoned with red pepper flakes, onion powder, and salt and pepper.
4. Once the meat and veggies are browned, add the rice, cranberries, and pecans. Stir to sauté, and add a touch more olive oil if needed. Add 2 tablespoons butter.
5. Lay the squash, flesh facing up, in a 9×13 pan. You may need another pan if your squashes are large. Season the inside and flesh of the squash with salt, pepper, and olive oil.
6. Stuff liberally with the sausage and rice mixture. Overflowing is more than fine! Add 1 cup of the chicken stock used to simmer the squash into the pan. Cover with foil and cook 45 minutes.
7. Remove from the oven and serve hot. Enjoy!
