Italian Sausage Rice Stuffing

2 lg. onions, finely chopped
1 c. butter, divided
2 tbsp. olive oil
6 c. strong chicken broth
3 c. long grain rice
2 c. finely chopped celery
1 lb. bulk Italian sausage*
1 c. chopped lightly toasted pine nuts
Salt, pepper & Accent

*Or 1 pound Italian sausage, casings removed.

In a saucepan with a tight fitting lid, saute onions with 1/2 cup of butter and olive oil until soft. Heat chicken broth and add it to the onions with rice.

Bring mixture to a boil and then bake it in a moderate oven, 350 degrees for 18 to 20 minutes, or until stock is absorbed. In a skillet, saute, celery in remaining 1/2 cup of butter until soft.

Add the Italian sausage and break up while browning. combine the rice mixture with the sausage. Add the toasted pine nuts and salt, pepper and Accent. Mix well. Let the stuffing cool completely. Stuff a turkey, a goose, may be used with chicken or any wild game.

Yield: 10 cups.