Sausage Giblet Rice Stuffing

Note from Cheri: Here's a nice change of pace. Stuffing made with a base of rice instead of bread. This one has a lot of flavor from the turkey giblets and sausage.

giblets (liver, heart, gizzard) from one turkey 1 lb bacon 1 lb sausage 1 C sliced mushrooms 6 C cooked white rice 1/2 tsp. thyme 1/2 tsp. sage 1/4 C celery, finely chopped 1/4 C onion, finely chopped

Serves 6-8 In a small saucepan, poach giblets in lightly salted water until tender, about 45 minutes. Remove andfinely chop. Cook bacon in a large skillet until crisp, crumble. Drain bacon fat. Add sausage and mushrooms, onions and celery and cook until sausage is cooked through, stirring to break the sausage into small pieces. Add cooked rice, bacon, seasonings and giblets and blend well. You can serve this way or To stuff a turkey: Fill main turkey cavity and neck cavity with stuffing.