Bread stuffing can get really soggy or even gummy when cooked inside the bird. Rice stuffing holds up better through roasting. It also makes a versatile leftover.

You can make and refrigerate this up to 2 days in advance.

2 cups uncooked wild rice
2 cups uncooked jasmine rice or other long-grain white rice
1 pound pork sausage meat
1 large sweet yellow onion, diced small
2 stalks celery, diced small
4 tbsp. butter
salt and pepper
1 tsp. dried sage

Rinse wild rice. Combine rice and 4 1/2 cups water in a large saucepan with a snug, heavy lid. Bring to a boil, then reduce heat to a low simmer, cover, and cook until rice is tender and the water is absorbed, about 45 minutes. Set aside to cool.

Meanwhile, cook jasmine rice, using 4 cups of water and checking for doneness after about 25 or 30 minutes. Set aside.

While rice is cooking, melt butter in a skillet over medium-low heat. Sauté crumbled sausage, onion, and celery for about 15 minutes. Add sage, salt, and pepper can cook an additional 5 minutes, until most of the moisture has evaporated. Cool a bit to avoid getting rice soggy.

Toss wild and white rice with sausage mixture.

Use to stuff turkey. You can reheat excess stuffing in a covered casserole dish for about 15 minutes (or microwave), or freeze it in 2-cup portions for later use stuffing chicken on game fowl.