1 pound pork sausage
1 cup celery, chopped
2 cups fresh mushrooms, chopped
1 (7 oz.) package wild rice and seasoning mix
2 hard cooked eggs, chopped
3 cups cornbread, cubed
Heat a large skillet over high heat for 3 minutes.
Add pork sausage and cook for 4 to 5 minutes until brown and crusty.
Add celery and mushrooms to sausage and cook for 2 more minutes.
Pour sausage mixture into a large mixing bowl; set aside.
Using the same skillet combine 2 1/4 cups water with wildrice and seasoning mix.
Heat over high heat and bring mixture to a boil.
Remove from heat and add to sausage mixture; stir to combine.
Add cubed cornbread and 1 cup water.
Pour dressing into prepared baking dish and cover with foil.
To stuff the bird, use 3/4 cup stuffing per pound of bird.
DO NOT DELAY OR REFRIGERATE THE TURKEY AFTER STUFFING.
(If you make the stuffing ahead, be sure to refrigerate it separately from the turkey).
STUFF THE BIRD JUST BEFORE BAKING.
To Bake Stuffing in a separate baking dish, heat the oven to 400 degrees F.
Spray a 13x9-inch-baking dish with non-stick cooking spray.
Season stuffing with salt and black pepper to taste (not necessary when stuffing is baked in bird).
Evenly spread stuffing in prepared baking dish and cover with foil.
Bake for 35 minutes.
Uncover and bake 5 more minutes
No Nutritional Information Available
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