Wild Rice, Sausage And Oyster Stuffing

• 1 pkg. (6 oz.) wild rice
• 1 pt. shucked oysters
• 1 lb. fresh pork sausage
• 1/2 c. butter or margarine
• 2 c. diced celery
• 3 medium carrots, coarsely shredded
• 1 c. chopped onion
• 4 1/2 c. sliced fresh mushrooms
• 1/2 c. brandy (optional)
• 1 pkg. (8 oz.) cornbread stuffing crumbs
• 1 c. hazelnuts, coarsely chopped and toasted
• 1 egg, beaten
• ground black pepper

1. Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid.
2. Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces.
3. Drain thoroughly.
4. In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender.
5. Stir in mushrooms, brandy, oysters and reserved liquid.
6. Cook and stir 10 minutes more until liquid has evaporated.

wild rice, oysters, fresh pork sausage, butter, celery, carrots, onion, mushrooms, brandy, stuffing crumbs, hazelnuts, egg, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320590 (may not work)