Rice And Sausage Stuffing
|Bulk pork sausage||1⁄2 Pound|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked rice||2 Cup (32 tbs)|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Snipped parsley||1 Tablespoon|
|Poultry seasoning||1 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
1. Crumble pork sausage into a 1-quart glass measuring pitcher. Cook uncovered in microwave oven 2 to 3 minutes at High, or until meat is no longer pink; stir once. Drain and set aside.
2. Put butter, mushrooms, celery and onion into the glass pitcher. Cook uncovered in microwave oven 2 minutes at High, or until tender. Add rice, bread crumbs, parsley, poultry seasoning and chicken broth; mix well.