I’m today’s NO-HO guest contributor at Jlo’s blog. Be sure to stop by and check it out.

I have to get back to my kitchen, but I wanted to share these pics and this recipe with you. As I’ve mentioned previously, Kevin and I are hosting a pre-Thanksgiving potluck dinner tonight. In addition to the turkey and the turtle trifle, I’m making a wild rice & sausage dressing.




2 boxes of Uncle Ben’s Long Grain Wild Rice

1 can cream of mushroom soup

½ tsp. sage

1 pkg. hot sausage

4 cups chicken broth

½ lb. fresh mushrooms, chopped (do not use stems)

Dash garlic powder

1 cup slivered almonds

½ tsp. black pepper

1 bunch green onions, chopped

½ tsp. parsley flakes

4 stalks of celery, chopped

1 envelope dry onion soup mix


Cook rice as to package instructions; brown sausage in skillet, add mushrooms, onions, celery, and spices. Water will need to be added to this – just a bit. Saute until tender. Add this mixture to the cooked rice. To this add the dry soup mix and the cream of mushroom soup – mix together. Put in an ungreased casserole and bake at 350 degrees for 25-30 minutes. You can add the almonds just as you’re putting mixture into the casserole.


wild rice and sausage dressing 1          wild rice and sausage dressing 2