Prepare wild rice and long-grain rice according to package directions; toss together in large bowl; set aside. In 12" skillet over high heat, cook sausage, stirring frequently until well browned. With slotted spoon, remove sausage to bowl with rice. Add butter to drippings remaining in skillet; melt over medium heat. Add celery, mushrooms, onion and salt and pepper; cook 10 minutes, stirring occasionally until vegetables are tender. Remove from heat; add vegetable mixture to rice mixture in bowl along with walnuts; toss well to mix. Makes 12 to 14 cups, just, enough to stuff 12 to 14 pound turkey. Note:To toast walnuts; In dry small skillet over very low heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown. Cool before adding to stuffing.
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|Serving Size: 1 Serving (133g)|
|Recipe Makes: 12|
|Calories from Fat: 189 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 34.7mg||11 %|
|Sodium 259.5mg||9 %|
|Potassium 368.4mg||10 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 36.5g|
|Protein 13.9g||20 %|
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Calories per serving: 399
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