California Wild Rice And Sausage Stuffing

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This stuffing can be made a day ahead and stuffed into a bird or warmed in a casserole dish

Makes 6 cups
Serves 10-12 servings.

Photo by Anna Williams

  • 3 cups cooked California Wild Rice
  • 1  medium onion, chopped
  • 1/3 lb fresh mushrooms, chopped                                 (about 2 cups)
  • 1 lb. Mild Italian-seasoned turkey sausage, casings removed
  • ¼  cup fresh chopped parsley
  • 1  Tablespoon fresh minced sage or 1 ½ teaspoon dried sage
  • 1  teaspoon salt
  • Fresh ground black pepper
Cooking Instructions:

Heat butter over medium-high heat.
Add onions and sauté 1 to 2 minutes.
Add mushrooms and sauté until mushrooms wilt and give off juices, about 4 minutes.
Add turkey sausage, mixing and crumbling as it cooks, until no pink remains, about 5 to 6 minutes. Add cooked California Wild Rice to turkey mixture in sauté pan with parsley, sage, salt and pepper, and stir over medium heat until flavors blend, about 2 minutes.

Nutrition facts per serving:  Calories: 156; Protein: 9.9 gm; Fat: 7.7 gm; Carbohydrate: 12.5 gm; Sodium: 727 mg; Cholesterol: 31 mg.

Compliments of California Wild Rice Advisory Board
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