Title: Rice & sausage stuffing
 Categories: Poultry, Dressings
      Yield: 6 Servings
 
  2 1/2 c  Pearl rice
      3 c  Chicken broth
      1 ts Rubbed sage
      1 ts Thyme leaves
    1/2 ts Dry rosemary
  1 1/2 lb Mild Italian sausage, casing
           Removed, meat crumbled
    1/2 c  Raisins
    3/4 lb Mustard greens, chopped
      1 c  Grated Parmesan Cheese
 
  Conbine rice, broth, sage, thyme and rosemary and cover and bring to a
  boil, then reduce heat and cook, without stirring, until liquid is
  absorbed, about 15 minutes. Cook sausage on medium heat, stirring
  occasionally, until lightly browned. Add the raisins to the meat,
  stirring often, until they puff, then remove the meat and raisins
  with a slotted spoon and add to the rice. Add the greens to the
  sausage drippings and cook, stirring often until the leaves are
  wilted and bright green, about 8 minutes. Add the greens, drippings
  and Parmesan cheese to the rice and mix. This can be prepared the
  night before and kept chilled prior to stuffing a 10-12 pound bird.