Pecan Rice Stuffing

2 cups wild and brown rice (combined)
4 cups chicken stock
2 Tbsp. butter or margarine
1 cup each, chopped onion, carrot and celery
1 cup toasted pecans
10 – 16 oz. Italian sausage or turkey sausage, cooked, drained and crumbled
2 Tbsp. fresh, chopped sage or 2 tsp. dried sage
1 – 2 tsp. dried thyme
salt and pepper to taste

In a large saucepan, melt butter and sauté onions, carrots and celery until soft (3 – 5 minutes). Add rice mixture and mix to coat. Add stock and simmer, covered until rice is soft and liquid is absorbed. Add remaining ingredients. Cool to room temperature and stuff turkey. Bake any leftover stuffing in a covered casserole for 30 minutes.

Gravy:
2 Tbsp. butter or margarine
⅓ cup orange juice
1 medium onion, chopped
¼ cup white wine
2 Tbsp. cornstarch mixed with 3 Tbsp. orange juice

Collect juice from turkey and from the pan. Cool and skim fat off. In a saucepan, melt butter and sauté onions over low heat until soft (3 minutes). Add wine and orange juice and simmer until liquids are reduced by half. Add pan juices and simmer 6 minutes to reduce. Thicken with cornstarch mixture and serve.

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