Sausage and Wild Rice Casserole
1 bag pecan pieces Planter’s®, 2-ounce
1 package smoked bratwurst sausages coarsely chopped, Johnsonville®, 16-ounce
1 tablespoon butter Land O’Lakes®
1 package chopped fresh onion 8-ounce, about 2 cups
1 package chopped fresh celery 6-ounce, about 1 1/3 cups
2 package chicken and wild rice Uncle Ben’s® Country Inn®, 6-ounce
4 tablespoons chopped fresh flat-leaf parsley divided
1/2 teaspoon freshly ground pepper McCormick®
3 1/2 cups low-sodium chicken broth Swanson®
Preheat oven to 350°. Arrange pecan pieces in a single layer on a baking sheet. Bake for 6 to 8 minutes, or until fragrant and lightly browned, stirring once. Let cool. Reduce oven temperature to 325°. Lightly grease a 13x9-inch baking dish.
In a large skillet, cook sausage, stirring often, over medium-high heat for 10 minutes, or until lightly browned. Using a slotted spoon, remove sausage from skillet, and drain on paper towels; reserve drippings in skillet.
Melt butter in hot drippings over medium heat. Add onion and celery, and cook, stirring frequently, for 12 to 15 minutes, or until celery is tender.
Remove 1 seasoning packet from rice mixes; reserve for another use. In a large bowl, combine sausage, vegetable mixture, remaining seasoning packet, rice, 2 tablespoons chopped parsley, and pepper. Add chicken broth, and stir until well combined. Pour into prepared baking dish.
Cover, and bake for 1 hour, or until liquid is absorbed. Remove from oven, and let stand for 5 minutes. Sprinkle with remaining 2 tablespoons chopped parsley and toasted pecan pieces.