Wild Rice and Sausage Stuffing
1 Box Uncle Ben’s long grain wild rice original – use chicken stock instead of water and cool after cooking
1/2 to 3/4 pound pork sausage – crumbled and cooled (crumble the sausage in your hands and cook it in a skillet until done)
Keep drippings from sausage to cook onions and celery
1 full stock of celery – finely chopped
1 finely chopped large onion
Cook in drippings and add some butter, too. Cool.
Mix together rice and sausage and onions and celery. Salt and pepper to taste.
Stuff turkey or chicken or place in baking dish heat in oven until hot.
Serves 4. Can easily be doubled or tripled.
More delicious if it’s made ahead of time and refrigerated a day or two.
Recipe by Tommi White