1 1⁄2 cups wild rice
1 1/2 BOU Vegetable or Chicken flavored Bouillon Cubes (Makes 3 cups of stock)
Kosher salt and freshly ground black pepper
2 Tbsp grapeseed oil
1 lb sweet pork sausage
3 stalks celery, thinly sliced
1 yellow onion, small dice
2 apples, medium dice
4 sprigs thyme, leaves picked and roughly chopped 6 sage leaves, chiffonade
1 cup walnuts, toasted and roughly chopped
2 Tbsp butter, cut into cubes
Preheat oven to 350 degrees F. Place the wild rice in a medium pot and pour in the vegetable or chicken stock.
Add a big pinch of salt. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice no longer has a bite, about 50 minutes, adding a little more water as necessary to keep the rice covered. Drain and transfer to a large mixing bowl.
Place a large saute pan over medium heat and add a thin layer of grapeseed oil. Add the sausage to the pan, breaking it up with a wooden spoon as it browns. Once the sausage is completely cooked through, use a slotted spoon to transfer it to the bowl with the wild rice.
Add the celery and onion to the pan and add a pinch of salt and pepper. Sauté over medium heat, stirring occasionally, until the vegetables are tender. Add the apples and continue cooking until they’re softened, about 2-3 minutes. Stir in the herbs.
Add the vegetable mixture to the wild rice and stir in the walnuts. Taste the stuffing for seasoning, adding salt & pepper as necessary. Transfer to a casserole dish, dot with butter, and place in the oven. Bake for about 10 minutes or until warmed through.