Rice Stuffing with Bean Sprouts

I made this as a side dish to a pork roast.  I'm not sure how well it would go over with turkey.
 
1 pound Italian turkey sausage links
2 c. chopped onion
4 c. cooked rice
2 c. diced celery
8 c. bean sprouts
1 pound fresh mushrooms, sliced
2 (8 ounce) cans waters chestnuts, drained
2 t. poultry seasoning
1 t. sage

1. Place the sausage and onion in a large, deep skillet.
2. Cook over medium high heat until sausage is cooked and onions are translucent.
3. Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage.
4. Cook until all ingredients are warmed through.