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As you probably already know, Kevin and I hosted a pre-Thanksgiving potluck dinner last night. We had a smashing time! Thanks to everyone who made it, and to those of you who couldn’t, we missed you.
I prepared a whole roasted turkey with citrus rosemary salt, wild rice & sausage casserole, and turtle trifle. Our guests provided cheese logs, ham biscuits, green bean casserole, mac & cheese, sweet potato casserole, crescent rolls, Oreo pie, and pumpkin pie. Yum-o!
We also collected non-perishable food items which I will take to the Bay Area Food Bank this week. Thanks for contributing!
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.
UNCLE DOUG’S 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.