Prep Time: twenty minutes
Total Time: 50 minutes
Ingredients:
one cup chopped walnuts
16 ounces bulk pork sausage, sage-flavored
two Tablespoons butter or margarine
one giant onion, diced
four giant celery ribs, diced
8 ounces fresh button mushrooms, cleaned & sliced
Salt to taste
Fresh ground black pepper to taste
two sprigs fresh thyme, leaves only, stems discarded
1-1/4 cups raw wild rice, cooked according to package directions
1-1/4 cups raw long-grain white rice, cooked according to package directions
1/2 cup dried cranberries
Preparation:
Place walnuts in a dry, heavy skillet over medium-low heat. Stir-fry three to five minutes until walnuts are toasted golden brown. Let icy.
Brown sausage in a giant, heavy skillet over high heat, stirring often to break it up. Remove sausage with a slotted spoon to a giant bowl.
Melt butter in the same skillet with the sausage drippings. Add onion, celery, mushrooms, salt, & pepper. Saute until tender. Remove from heat & stir in thyme. Let icy & add to the bowl with the sausage.
This makes 12 to 14 cups of stuffing, to stuff a 12 to 14-pound turkey. Do not stuff the turkey until you are prepared to put it in the oven. The stuffing may be made in advance & refrigerated. Bring stuffing to room temperature before adding to the bird.
Add toasted walnuts, wild rice, white rice, & cranberries to the sausage & vegetables. Toss well to mix.
Yield: 12 servings
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