Wild Rice And Sausage Stuffing This stuffing can be made a day ahead and stuffed into a bird or warmed in a casserole dish. 1 cup California wild rice 3 cups boiling low sodium chicken broth or salted water 2 tablespoons butter 1 medium onion, chopped 1/3 pound fresh mushrooms, chopped (about 2 cups) 1 pound mild Italian-seasoned turkey sausage, casings removed ¼ cup chopped fresh parsley 1 tablespoon minced fresh sage, or 1 ½ teaspoons dried sage 1 teaspoon salt Fresh ground black pepper

Directions Rinse wild rice in a colander under cool running water until water runs clear. Add boiling broth (or water with 2 teaspoons salt) to wild rice in a 2-quart casserole dish; cover and bake at 350° F for 1 hour. Drain any excess liquid, if necessary. You should have 3 cups cooked wild rice. Set aside. Meanwhile, heat butter in a large frying pan over medium-high heat. Add onion 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 wild rice to turkey sausage mixture along with parsley, sage, salt and pepper. Stir over medium heat until flavors blend, about 2 minutes. May use to stuff cavity of turkey, chicken, pheasant or squash. Makes 6 cups or 12 servings. Nutrition per serving: 216 cal; 12.5 g carb; 11 g pro; 14 g fat (58% cal from fat); 34 mg chol; 1 g fiber; 606 mg sod Compliments of California Wild Rice Advisory Board :: www.cawildrice.com