This is what my grandma would make every Thanksgiving as the stuffing for our turkey instead of bread stuffing.
There is a trick to sticky rice. You have to soak it in water overnight and when you cook it, the water must be level to the top of the rice. If you have too much water then, the rice will be soggy.
The measurements may not be exact, but you'll get the idea.
4 cups sticky rice ("Sweet Rice" in any Asian market)
1 package fresh shiitake mushrooms
1 package Chinese sausage
2 tablespoons canola oil
3 tablespoons soy sauce
salt and pepper to taste
(optional: 2 tablespoons whisky, brandy or similar liquor. My addition to my grandma's recipe.)
Cook the rice according to the instructions, but remember to soak overnight.
While the rice is cooking, cut off the stems of the shiitakes and discard. Slice in half then slice in the other direction into smaller pieces. Cut the Chinese sausage into 1/4" discs.
Heat the oil in a large pan over medium-high heat. Saute the Chinese sausage until they are bubbly and the fat turns from white to opaque, then add the shiitakes.
Optional: When the shiitakes are done, add the liquor and carefully light on fire.
You can eat the dish by itself or substitute as the stuffing in turkey or other poultry.