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                                                                  This is delicious served as a side dish or as a stuffing for crown roast or roast goose.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup slivered almond
                                                                  • Yes No unsalted butter
                                                                  • Yes No 5 tbsp olive oil
                                                                  • Yes No 2 medium onion
                                                                  • Yes No 4 celery rib
                                                                  • Yes No 5 large garlic clove
                                                                  • Yes No 2 tbsp diced rosemary
                                                                  • Yes No 2 tbsp diced sage
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1/4 cup coarsely chopped flat leaf parsley
                                                                  • Yes No 8 oz sweet fennel sausage
                                                                  • Yes No 2 granny smith apple
                                                                  • Yes No 1/2 cup calvados
                                                                  • Yes No 6 cup wild rice
                                                                  • Yes No 4 cup white rice
                                                                  • Yes No 20 dried apricot halves
                                                                  • Yes No 12 dried pitted prunes
                                                                  • Heat oven to 375 degrees.Spread almonds on a baking pan, and toast until golden, 5 to 7 minutes. Remove pan from oven, and set almonds aside to cool.
                                                                  • Generously butter a 2 1/2-quart casserole, and set aside. Heat 3 tablespoons olive oil in a large saute pan set over medium heat. Add onion, celery, and garlic. Cook, stirring occasionally, until tender, about 7 minutes.
                                                                  • Increase heat to high, and add rosemary and sage; season with salt and pepper. Continue cooking until vegetables are golden, 2 to 3 minutes. Remove pan from heat; stir in parsley. Transfer vegetables to a large bowl, and set aside. Return pan to heat.
                                                                  • Crumble sausage, separating meat. Add 1 tablespoon olive oil to saute pan. Add sausage, and cook, stirring and breaking up meat until well browned, 2 1/2 to 3 minutes. Transfer sausage to bowl with reserved vegetables. Return pan to heat.
                                                                  • Add remaining tablespoon olive oil to pan. Add apple, and cook, stirring occasionally, until browned, 2 to 3 minutes. Add Calvados. Using a wooden spoon, scrape up any brown bits on bottom of pan. Cook until most of the liquid has evaporated, about 1 minute.
                                                                  • Remove pan from heat, and transfer mixture to bowl with sausage and vegetables. Add wild and white rice, apricots, prunes, and reserved toasted almonds. Season with salt and pepper. Transfer dressing to a prepared casserole, and cover with aluminum foil.
                                                                  Yields: 15
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                                                                    spread
                                                                  • Yes No
                                                                    bake
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                                                                    minute
                                                                    Supplies:
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                                                                    foil
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                                                                    Minute

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