Sausage-And-Wild Rice Casserole

• 1/2 cup chopped pecans
• 1 (1-lb.) package sage ground pork sausage
• 1 tablespoon butter
• 1 large onion, chopped
• 1 cup chopped celery
• 2 (6-oz.) packages long-grain and wild rice mix
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped fresh or 1 tsp. dried rubbed sage
• 1/2 teaspoon freshly ground pepper
• 3 1/2 cups low-sodium chicken broth

1. Heat 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove toasted pecans from skillet.
2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
3. Melt butter in hot drippings over medium heat. Add onion and celery, and saute 10 to 15 minutes or until celery is tender.
4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 3 ingredients in a lightly greased 13- x 9-inch baking dish. Stir in chicken broth until well blended.
5. Bake, covered, at 325u0b0 for 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped pecans on top.

pecans, sage ground pork sausage, butter, onion, celery, longgrain, flatleaf, sage, freshly ground pepper, chicken broth

Taken from www.myrecipes.com/recipe/sausage-and-wild-rice-casserole (may not work)