Nutty Wild Rice Sausage Stuffing

60 minutes Prep: 20 minutes Cook: 40 minutes

287 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1 1/4	cups	wild rice	uncooked
1 1/4	cups	long grain rice	uncooked
16	ounces	sausage, bulk
2	tablespoons	butter	or margarine
4	large	celery stalks	sliced
5	ounces	mushrooms	medium, fresh, sliced
1	large	onion	diced
1	x	salt	to taste
1	x	black pepper	fresh, ground, to taste
1	cup	walnuts	chopped, toasted, (see note)

Directions

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.

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Nutrition Facts

Serving Size 101g

Amount per Serving

Calories 287 57% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 32mg	11%
Sodium 253mg	11%
Total Carbohydrate 21.0g	7%
Dietary Fiber 2.0g	6%
Sugars 1.0g
Protein 10.0g	21%

Vitamin A	2%		Vitamin C	2%
Calcium	2%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Serving 100 people? How much food?

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Ideas on the amount of food for serving a crowd of about 100 people....

Member Review

Tortellini And Spinach Stew

Very quick and yummy. Good use for leftover cooked spinach and homemade chicken stock! I added some garbanzo beans too, and it came out almost like a minestrone. ( I would add more stock next time, though.)