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.