Sausage Rice Casserole
1 pound sausage
1 1/2 cups chopped celery
1 cup chopped onions
1 1/2 cups uncooked brown rice
3 3/4 cups chicken broth (I have used the College Inn white wine and herb flavor broth and don't have to add any seasoning...and it contains no MSG)
Brown sausage and drain off grease. Saute the onions and celery. Grease a large, covered casserole* and put all ingredients in it. Stir to combine.
Bake covered at 350 F for about an hour, until liquid is absorbed.
*I use my dutch oven so I can brown ingredients and bake all in one pot...love that! I might experiment with adding greens of some sort. Fresh spinach leaves could certainly be added after removing casserole from the oven. Replace the lid for a few minutes to allow the spinach to steam.
Turkey In a Bag (a.k.a. The Most Awesome, Tenderest Turkey We've Ever Tasted!)
My mother-in-law has been baking the Thanksgiving turkey this way as long as my husband can remember and it's always delicious!
Butter entire inside of a large brown paper grocery bag. Slide your prepared bird in and staple the bag shut. Bake at 325 F 1 hour for every 6 lbs.