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PdfWash and drain wild rice. In saucepan, bring wild rice, water and salt to boil; reduce heat to low, cover and cook for 50 minutes or until soft and chewy. (Wild rice can be cooled in cooking water and refrigerated for up to 24 hours.) Drain. In skillet, heat butter over medium heat; sauté sausages, mushrooms and onion until sausages are lightly browned and onion is softened. Transfer to lightly greased 12-cup (3 L) casserole; stir in celery, wild rice, white rice, chicken stock, savory, thyme, and pepper to taste. Cover and bake in 325°F (160°'C) oven for 1 hour; stir. Bake, uncovered, for 15 to 20 minutes longer or until white rice is tender and stuffing is cooked through. Season with salt and pepper to taste. Makes 8 servings.