Holiday Stuffing with Country Classic Sausage

Ingredients

• 1/2 Grimm’s Country Classic Sausage, cut into 1/2 inch pieces
• 1/2 cup dried black currants, soaked in water until soft and drained
• 2 tbsp butter
• 1 tbsp olive oil 
• 2 garlic cloves, chopped
• 1/2 large yellow onion, chopped
• 2 cups brown crimini mushrooms, quartered
• 1 cup wild rice, rinsed and drained
• 8 cups gluten-free chicken broth
• 1 large carrot, cut into 1/2 inch pieces
• 2 stalks celery, cut into 1/2 inch pieces
• 2 cups brown rice, rinsed and drained
• 1/2 large yam potato, cut into 1/2 inch pieces
• 1/2 large sweet potato, cut into 1/2 inch pieces
• 1/2 cup pecans, toasted for about 5 to 7 minutes (watch closely as pecans will burn very quickly) 
• ​1 tbsp parsley, chopped

Preparation

1. In a large pot or cast iron pan, sauté sausages over medium high heat until browned, for about 5 minutes. Remove from the pan. 
2. In the same pan, add butter, olive oil, garlic, and onion and sauté over medium high heat until onions are translucent.
3. Add mushrooms and wild rice, stir well and sauté over medium high heat for 5 minutes. Then add 8 cups of chicken stock, stir to mix, and bring to a boil. Reduce heat to medium low, cover, and cook for 30 minutes. 
4. Stir in brown rice, celery, carrots, and sausages and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes. Add water as needed.
5. Add yam and sweet potatoes and black currents and stir well to mix. Cook for another 15 minutes. Or until both rice is cooked. Adjust with salt and pepper. 
6. Serve on a platter. Garnish with toasted pecans and parsley.
7. ​Serve with turkey or any meat for a festive holiday meal.