| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Uncooked wild rice |
| 1 1/4 |
c |
Uncooked long-grain rice |
| 16 |
oz |
Bulk sausage |
| 2 |
tb |
Butter or margarine |
| 4 |
lg |
Celery ribs; sliced |
| 5 |
oz |
Medium sized fresh mushrooms sliced |
| 1 |
lg |
Onion; diced |
|
|
Salt; to taste |
|
|
Fresh ground black pepper to taste |
| 1 |
c |
Chopped walnuts; toasted (see note) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”