1 1/4 c  Uncooked wild rice
1 1/4 c  Uncooked long-grain rice
16 oz Bulk sausage
2 tb Butter or margarine
4 lg Celery ribs; sliced
5 oz Medium sized fresh mushrooms
- sliced
1 lg Onion; diced
Salt; to taste
Fresh ground black pepper
- to taste
1 c  Chopped walnuts; toasted
-(see note)

Prepare wild rice and long-grain rice according to package directions; toss
together in large bowl; set aside. In 12″ skillet over high heat, cook
sausage, stirring frequently until well browned. With slotted spoon, remove
sausage to bowl with rice. Add butter to drippings remaining in skillet;
melt over medium heat. Add celery, mushrooms, onion and salt and pepper;
cook 10 minutes, stirring occasionally until vegetables are tender. Remove
from heat; add vegetable mixture to rice mixture in bowl along with
walnuts; toss well to mix. Makes 12 to 14 cups, just, enough to stuff 12 to
14 pound turkey. Note:To toast walnuts; In dry small skillet over very low
heat, toast walnuts 3 to 5 minutes, stirring frequently until golden brown.
Cool before adding to stuffing.