Brown and Wild Rice and Sausage Turkey Dressing

2 cups brown rice
1 cup wild rice
1 package sage Jimmy Dean sausage
1 garlic head, minced
1 onion, large, chopped
4 to 6 celery stalks, sliced
10 to 12 mushrooms, rinsed, and sliced
1 can water chestnuts, sliced
6 cups chicken broth
2 tbsp. cilantro, chopped
2 tbsp. sage, chopped
2 tbsp. thyme, chopped
2 tbsp. sage, finely minced
2 tbsp. rosemary, finely minced
2 tbsp.marjoram, finely minced





 

Cook brown and wild rice with chicken broth instead of water. Bring rice to a boil. Cook on high for 30 minutes or until all liquid has been absorbed. Rice should cook for a total of 1 hour. Midway through cooking, lift and turn rice from the bottom to the top; cook on low for another 30 minutes.



In a separate pan, cook sausage and drain. Sauté the garlic and onions with olive oil, until slightly translucent. Add in mushrooms, celery, and water chestnuts and continue to sauté. Add in all fresh herbs and sauté for a few more minutes. Salt and pepper to taste.



In a large mixing bowl combine all ingredients. Salt and pepper to taste.