Wild Rice, Sausage And Oyster Stuffing - cooking recipe

Ingredients

1 pkg. (6 oz.) wild rice
1 pt. shucked oysters
1 lb. fresh pork sausage
1/2 c. butter or margarine
2 c. diced celery
3 medium carrots, coarsely shredded
1 c. chopped onion
4 1/2 c. sliced fresh mushrooms
1/2 c. brandy (optional)
1 pkg. (8 oz.) cornbread stuffing crumbs
1 c. hazelnuts, coarsely chopped and toasted
1 egg, beaten
ground black pepper

Preparation

Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid.
Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces.
Drain thoroughly.
In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in mushrooms, brandy, oysters and reserved liquid.
Cook and stir 10 minutes more until liquid has evaporated.