Ingredients Jump to Instructions ↓

  1. 1/4 c Uncooked wild rice

  2. 1/4 c Uncooked long-grain rice

  3. 16 oz Bulk sausage

  4. 2 tb Butter or margarine

  5. 4 lg Celery ribs; sliced

  6. 5 oz Medium sized fresh mushrooms - sliced

  7. 1 lg Onion; diced Salt; to taste Fresh ground black pepper - to taste

  8. 1 c Chopped walnuts; toasted -(see note)

Instructions Jump to Ingredients ↑

  1. Prepare wild rice and long-grain rice according to package directions; toss together in large bowl; set aside. In 12′ skillet over high heat, cook sausage, stirring frequently until well browned. With slotted spoon, remove sausage to bowl with rice. Add butter to drippings remaining in skillet; melt over medium heat. Add celery, mushrooms, onion and salt and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetable mixture to rice mixture in bowl along with walnuts; toss well to mix. Makes 12 to 14 cups, just, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts; In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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