This is an odd recipe to have on a winery website, but Thanksgiving always seems to be just around the corner and people are interested in this. It's different and substantial. A Kreider family tradition, don't try to make it without the BELL's Poultry Seasoning...which is getting hard to find...Woodland Market carries it in the Ross Valley.

RICE STUFFING (serves 12-20 people)

Ingredient amounts are variable, according to taste.

3 C of white rice, uncooked

1-3 T butter or margarine

1-2 # bulk sausage i.e.,Jimmy Dean Sage

2 C chopped celery, 3/8"

1-2 bunches of green onion, scallions, chopped

8 oz - 1 pound of sliced fresh mushrooms, if unavailable, use canned

Bell's Poultry Seasoning 1-3 T (lots)

onion salt or salt

ground pepper

Slightly under-cook 3 cups of rice adding a T or so butter or margarine to water so rice won't stick. When ready, place rice in large bowl to cool. While rice is cooking and cooling....s

Brown at least 1 lb. sausage in frying pan (low heat). Break into small pieces with fork, when cooked, drain and discard fat, set meat aside. Saute 2 cups chopped celery and add 1-2 bunches of chopped green onions. Do not overcook; celery should be firm. Set aside. Saute sliced fresh mushrooms. Throughout, retain juices to add to rice.

Add sausage, onions, celery, mushrooms and pan juices to cooled rice. Add Bell's Poultry Seasoning, onion salt, salt, pepper. Mix and toss all together, taste testing for correct amount of poultry seasoning and salt.

Complete cooking of stuffing by heating in a casserole, or wrapping in foil (add some  butter or stock for moisture if necessary). You can put this stuffing directly in the turkey, but my experience is little is gained flavor-wise and there is the health risk that comes with stuffing not heated highly enough to kill bacteria.