1 cup wild rice, cooked according to package directions
1 lb. pork sausage, lightly browned
8 cups toasted bread cubes
1 cup Hammons Black Walnuts, chopped
1/2 cup butter
1-1/2 cups celery, chopped
1 cup onion, chopped
3 eggs
1/2 cup parsley, finely chopped
1/2 cup golden raisins
2 cups chicken or turkey broth
Salt and pepper to taste
1 tablespoon poultry seasoning
1 teaspoon thyme leaves
In a large bowl combine wild rice, pork sausage, bread cubes and black walnuts. Over medium-high heat, melt butter in a skillet; add celery and onion, sauteing until soft. Add to stuffing mixture. Stir in eggs, parsley and raisins. Slowly stir in chicken broth until stuffing is moist and holds together. Season with salt, pepper, poultry seasonings and thyme leaves. Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes.
Makes enough stuffing to accommodate an 18 to 20 lb. turkey, approximately 20 servings.