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Wild Rice Dressing with Apples and Chestnuts

['1 cup wild rice', '1 (7.25-ounce) jar peeled whole chestnuts, halved', '1/2 cup chopped fresh Italian parsley', '4 tablespoons olive oil', '12 ounces sweet Italian sausage, casings removed, sausage crumbled', '1 large onion', '2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes', '2 1/2 teaspoons dried thyme', '1 cup low-salt chicken broth']

Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.

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