Recipe by: Sylvia Woods of the World Famous Sylvia's Restaurant (NYC) Crumble the sausage into a large heavy skillet. Cook over medium heat until the sausage renders its fat and begins to brown. Add the green peppers and onions and continue cooking until they are tender and the sausage is brown and no trace of pink remains, about 10 minutes. Season with the salt, pepper, and tarragon. Toss well with the wild rice. Let the stuffing stand a few minutes and adjust the seasonings.

Wild Rice Stuffing 2


2 cups of wild rice
1 Granny Smith apple
1 teaspoon of lemon juice
2 ears of  corn  or 1 cup of kernels
1 1/2 tablespoons of olive oil
1 large onion
3 stalks celery
3 garlic clove
4 cups (to 5 cups) of water
1 small green bell pepper, cored
1 small red bell pepper, cored
1 small yellow bell pepper, cored
2 tablespoons of fresh herbs
2 tablespoons of grated Parmesan cheese (opt)
Salt and pepper

Rinse the rice in a strainer with cold water and drain. Soak the rice in cold water to cover for at least 4 hours. Drain again. Toss the apple pieces with the lemon juice to prevent browning. If using fresh corn, cut the kernels off the cobs. Heat the oil in a large, heavy saucepan. Add the onion, celery, and garlic, and cook over medium heat for 3-4 minutes, or until soft but not brown. Stir in the rice and 4 cups water and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in the peppers, apple, and corn, and continue simmering, uncovered, for 10 minutes, or until the rice is tender but not too soft. If the rice begins to dry out, add more water. If the rice is too wet, increase the heat to high to evaporate the excess water. Just before serving, stir in the herbs, cheese, salt and pepper. The stuffing should be highly seasoned.