2 boxes Uncle Ben's Long Grain and Wild rice (cooked to directions)
2 bags (14 oz) seasoned, cubed bread crumbs
1/2 cube butter
2 cans sliced mushrooms, drained.
1 can olives, sliced
5-6 celery stalks, chopped
2 pkg Jimmy Dean bulk sausage, sage flavored
3 tbsp. sage seasoning
salt and pepper to taste
1 yellow onion, diced
1 1/2 cups walnuts, chopped
1/2 white wine or dry cooking sherry
Prepare rice according to instructions on box. Brown sausage and drain excess fat. Set aside. In a large bowl, combine cubed stuffing, rice, and sausage.
Saute onions and celery in butter. Add to stuffing mix. Add mushrooms, olives, walnuts and seasoning. Mix well.
Stir in wine.
Fill cavity of turkey with stuffing and cook turkey as desired.
Transfer remaining stuffing into a large baking dish. Add 1 cup chicken broth for moisture as needed. Cover with foil. Bake at 325 for 35-40 mins.
Tip: Remaining stuffing can be frozen for holiday leftovers. Simply stir in chicken broth before cooking to add moisture that is not naturally added from breast of turkey.