Old-Fashioned Sausage'

Wild Rice and Mushrcom Stuffing

Makesabout t2 cuPs Prcff;f.otion ting: 2A ninutes ftj*ing time: A&out I hour

I 2 2 3 , vLg ' | I

Butter for gleasing casserole

het,crumbled 1ol \\ mdiumyellowonions,

minced, about 4 cuPs

pound sausage, PFafrably

large rib's celetY, diced, about I h cups cups sliced, trimmed wild

mushrooms cups cooked wild rice 8-ounce package herbseasoned stuffing mix cup small cubes daY-old i white bread - !t27Yr \aco{ H=-te{-{tp*ut4Y or chicken

broth
al) Sak

'2-

f'c-6'-^a

\'rct\^

Red pepper flakes and freshlY ground black PePPer (oPtion-

to taste

Preheat oven to 350 degrees' Butter a cassemle and set aside' Saut6 the sausage in a large saut Dan or skillet over medium heat' nOO tfte onion and celery and cook until sausage is cooked thmugh, about 8 minutes, stirring often. Add the niushrooms and cook until theYjust begin to turn limp. Remove from the heat. Add
fJre

rice, seasoned stuffing mix and bread eubss' Mix all the
_-.-_-::trc:* - 5'

ingredients ttgether. Add the

br*:!r, just enough to mcisten the

sti:tf?ng; -&,ne[rnake it ]!'et. Season rrith the red pepper Bakes

and black pepper (ifusing) and salt. Place the mixture in a casse-

rsle.
Cover with foil and bake fcr .30 minutes; then ru:,,-r;ver and c*ntinue baking for 2{} minutx Lefore sening, Flom ,'Celebrati:-;g lhe Midwestern Table,, bv Abbl'3{andel (Doubleday, $j0)

Per..',:-:-: serving: 108 calo, cs, 4 gromsfot, g milligt c-3 <holesterol, 252 milligroms sodium.