Brown Rice Turkey Stuffing

  • 16 cup cooked brown rice (3 cup raw rice)
  • 4 cup finely chopped celery
  • 2 cup finely chopped onion
  • 1/4 lbs butter or oleo
  • 2 tsp sage (leaf)
  • Crushed black pepper and salt, to taste
  • 2 cup chopped pecans (or filberts)
  • 3/4 lbs bulk sausage, sautéed but not browned
  • 1 cup butter (or less if sausage is fat)
  • 4 eggs, beaten separately image placeholder

Cook brown rice in boiling salted water until tender. Drain and rinse well with cold water. Sauté celery and onion in 1/2 cup butter until tender but not brown. Combine rice, seasonings, sautéed vegetables, pecans and sausage.

Blend well. Add melted butter, beaten egg yolks and mix. Fold in well, beaten whites. Season to taste with sage, salt and pepper.

Servings: 8
Submitted by: Recipe Group Member