Rice and Sausage Stuffing

Directions

1. 1

   2 1/2 c Pearl rice 3 c Chicken broth 1 ts Rubbed sage 1 ts Thyme leaves 1/2 ts Dry rosemary 1 1/2 lb Mild Italian sausage, casing Removed, m

2. 2

   Cook sausage on medium heat, stirring occasionally, until lightly browned

3. 3

   Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins with a slotted spoon and add to the rice

4. 4

   Add the greens to the sausage drippings and cook, stirring often until the leaves are wilted and bright green, about 8 minutes

5. 5

   Add the greens, drippings and Parmesan cheese to the rice and mix

6. 6

   This can be prepared the night before and kept chilled prior to stuffing a 10-12 pound bird.