Wild Rice Sausage and Fennel Stuffing

The original recipe (from December Gourmet 1997) served this piled inside a Crown Roast of Pork- dramatic presentation. You can serve it as a side dish by putting it in a casserole dish, covering and baking at 400 degrees for 30-40 minutes until thoroughly hot. I have also substituted corn bread cubes for the rice to use at Thanksgiving; the fennel and sausage combination is fantastic.

1 1/2 cups wild rice, rinsed well and drained
2 teaspoons fennel seeds
3 cups chicken stock or chicken broth
1 pound sweet Italian sausage
2 cups chopped onion
1/2 stick unsalted butter
3 small fennel bulbs, chopped fine (about 3 cups)

In a saucepan combine the rice, fennel seeds, the stock, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture, covered partially, for 45-55 minutes, or until the rice is tender, and drain the rice in a sieve. In a heavy skillet, heated over moderate heat until it is hot, cook the sausage, stirring and breaking up the lumps, until it is no longer pink, pour off the fat, and in a food processor grind the sausage fine. In the skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened, add the chopped fennel, and cook the mixture, covered, stirring occasionally, for 5-7 minutes, or until the fennel is crisp-tender. In a bowl combine the rice, the sausage, the fennel mixture, and salt and pepper to taste and toss the stuffing well. The stuffing may be made 2 days in advance, allowed to cool, kept covered and chilled, and brought back to room temperature before using. I have also made the onion, fennel and sausage mixture and frozen it. When you want to serve it, cook the rice and stir in the defrosted sausage mixture and bake. Makes about 12 cups.