Wild Rice and Sausage Stuffing

Instructions

1. Heat oven to 375°F. Spray a 2 quart casserole dish with nonstick cooking spray.

2. Spread pecans on a rimmed baking sheet and cook for 5-7 minutes or until fragrant and toasty brown. Set aside.

3. In a medium saucepan, add water (use amount on package for 1 cup uncooked rice), rice, salt, black pepper and chicken bouillon. Cook the rice per package directions.

4. While the rice cooks, heat a large skillet over medium heat. Add oil, diced onion, diced apple and sausage. Cook, stirring often, until the onion and apple are tender and sausage is brown and crumbly. Add brown sugar, and nutmeg, stir, and cook for about 2 minutes.

5. Stir in the chicken broth, bring to a simmer – cook 4-5 minutes.

6. Add the cooked rice and toasted pecans. Stir until well combined and pour into the prepared casserole dish.

7. Bake the rice for 30-40 minutes or until hot throughout and golden brown on top.