Johanna’S Sausage & Wild Rice Dressing

• 2 cups Cooked Brown And Wild Rice
• 3 strips Bacon, Uncooked
• 1 whole Onion, Chopped
• 3 stalks Celery, Chopped
• 4 ounces, weight Can Sliced Mushrooms, Drained
• 1 pound Breakfast Sausage, Uncooked
• 1/3 cups Cooking Sherry
• 1 cup Pecan Pieces
• 10 whole Pecan Halves For Garnish

1. Preheat oven to 350.
2. Cook rice according to directions. If using a packaged rice mix, do not add seasoning packet.
3. Meanwhile, cook bacon in a large skillet and reserve the drippings. Remove bacon and save for another use.
4. Saute the onion, celery, mushrooms, and sausage in the bacon drippings. Stir frequently to keep meat in small pieces (a potato masher works great).
5. Simmer about 20 minutes. Drain the grease.
6. Add cooked rice, sherry, and pecan pieces to sausage mixture and stir to coat.
7. Spray a 2-quart casserole dish with non-stick cooking spray, and spoon rice mixture into the dish.
8. Arrange 8-10 pecan halves on top for garnish. Bake uncovered at 350 for 30-35 minutes. Great with your favorite cranberry sauce!

rice, bacon, onion, stalks celery, mushrooms, sausage, cooking sherry

Taken from tastykitchen.com/recipes/holidays/johannae28099s-sausage-wild-rice-dressing/ (may not work)