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Stuffing, Wild Rice #3, w/sausage

Source of Recipe

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Submitted by: marjk"This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!" Original recipe yield: 12 servings.

Stuffing, Wild Rice #3, w/sausage

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
1/2 cup chopped celery
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
1/4 teaspoon garlic powder
2 eggs, beaten

Prepare instant long grain and wild rice according to
package directions. Preheat oven to 350 degrees F
(175 degrees C). Lightly grease a 9x13 inch baking dish.
Place ground pork sausage and ground sage pork
sausage in a large, deep skillet. Cook over medium/high
heat until evenly brown. Drain, and set aside.
Cook and stir celery, onion, mushrooms, and water
chestnuts in the skillet until browned and tender. Season
with garlic powder.
Mix rice, sausage, celery mixture, and eggs in the
baking dish. Bake 15 minutes, until lightly browned.
Makes 12 servings.