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© Meredith Corporation. All rights reserved. Used with permission.
(14 servings, 1 cup each)
Preheat oven to 300°F.
Place rice in a medium saucepan and add enough water to cover by about 1 1/2 inches. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until tender, about 1 hour. (Or prepare according to package directions.) Drain well.
Meanwhile, spread bread on a baking sheet; bake, stirring once halfway through, until dry and crisp, about 25 minutes.
Increase oven temperature to 425°. Coat a 3- to 4-quart baking dish with cooking spray.
About 15 minutes before the rice is done, cook sausage and leeks in a large skillet over medium heat, stirring and breaking up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
Transfer the sausage mixture to a large bowl. Add the rice and bread, then stir in broth, cherries, pecans, marjoram, thyme, salt and pepper. Transfer to the prepared baking dish and cover tightly with foil.
Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.