Wild Rice Dressing with Apples and Chestnuts

Ingredients

• 7.3 ounce honey whole peeled halved
• 2.5 teaspoons thyme leaves dried
• 2 large granny smith apples cored unpeeled cut into 1/2-inch cubes
• 12 ounces sausage sweet italian crumbled
• 1 cup low-salt chicken broth 
• 4 tablespoons olive oil 
• 1 large onion 
• 0.5 cup parsley fresh italian chopped
• 1 cup rice wild

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• glass baking pan

Directions

1. Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes.
2. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
3. Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish.
4. Combine cooked rice, chestnuts, and parsley in large bowl.
5. Heat oil in heavy large skillet over medium-high heat.
6. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes.
7. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits.
8. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper.
9. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill.
10. Bake until hot and liquid is almost absorbed, about 15 minutes.