Turkey Sausage and Wild Rice Dressing

Recipe kindly provided by Executive Chef Lee Forman of Lemoine's Restaurant, The Inn on Trout River in Montgomery Center, Vermont.

Recipe Ingredients:

6 slices turkey bacon, cut into 1-inch slices
1/4 cup unsalted butter
1 1/2 cups sweet onion, chopped
1 1/2 cups celery, chopped
3/4 pound or 4 1/2 cups button mushrooms, cleaned and sliced
6 ounces wild rice, cooked and cooled
3 cups dry bread crumbs
3/4 pound turkey sausage, cooked and drained
1/2 tablespoon dried oregano leaves
3/4 teaspoon dried sage leaves
Salt and freshly ground black pepper, to taste

Cooking Directions:

1. Over medium heat, sauté bacon until almost crisp. Remove and reserve.
2. Melt butter and add onion, celery and mushrooms; continue cooking until vegetables are crisp.
3. Combine bacon, vegetables, cooked wild rice, bread crumbs, cooked sausage and herbs. Gently mix well. Season to taste.
4. Spoon dressing into lightly greased 13x9x2-inch pan.
5. Bake, covered, at 325°F (160°C) for 45 to 60 minutes or until the internal temperature reaches 165°F (73.8°C).

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 250; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 45mg; Total Carbs: 26g; Fiber: 2g; Sugar: 3g; Protein: 13g; Sodium: 630mg.

Recipe and photograph courtesy of National Turkey Federation.