RICE DRESSING
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Bearden, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes. , Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
Nutrition Facts : Calories 221 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 727mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
RICE DRESSING
This dressing has a touch of tradition with a bit of Asian flair. My family is allergic to wheat but I wanted to continue with the traditional dressing idea. I then came up with the following which is my family's favorite now.
Provided by Beverly Myers
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent.
- Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through.
- Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 23.7 g, Cholesterol 22.8 mg, Fat 3.4 g, Fiber 2.5 g, Protein 9.1 g, SaturatedFat 1 g, Sodium 269.8 mg, Sugar 4.4 g
DIRTY RICE DRESSING
Steps:
- Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside.
- In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes.
- Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours.
- Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer.
RICE DRESSING
This came from the Justin Wilson Website. I only get to eat this when I'm going through LA on my way to see family in MS, so when I saw this I was overjoyed. Mostly posting this so I don't lose it!! :)
Provided by Jessica K
Categories Cajun
Time 1h
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a large skillet over medium-high heat, sauté the onions, bell pepper, and parsley in the oil until the onions are clear.
- Then add the garlic and sauté another 5 minutes. Stir in the meat, making sure it mixes well with the vegetables, and cook until the meat is browned.
- Pour in the stock, taste for salt, then add the hot sauce and Worcestershire, and mix well.
- Stir in the rice, mix well, then pour into a small greased casserole dish and bake for 45 minutes.
Nutrition Facts : Calories 630.9, Fat 28.3, SaturatedFat 10.2, Cholesterol 103.6, Sodium 124.2, Carbohydrate 57.8, Fiber 1.3, Sugar 1.8, Protein 32.9
RICE STUFFING
Herbs, dried fruit, and bacon instill a wonderful blend of flavor to this distinctive rice stuffing that's perfect for turkey - ready in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stirring occasionally, until vegetables are tender; remove from heat.
- Toss celery mixture and remaining ingredients. Use to stuff one 8- to 10-pound turkey.
Nutrition Facts : Calories 170, Carbohydrate 198 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg
QUICK AND EASY CAJUN RICE DRESSING
I love rice dressing (aka "dirty rice"), but don't always have the time it takes to make from scratch. This is a pretty good substitute! Very tasty, for so little effort. It only takes 5 minutes of prep time! It's a great side dish for roast chicken or barbecue. Freezes beautifully.
Provided by LisaGay
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Very thoroughly, mix raw ground beef with all ingredients except for green onion tops.
- (Must be mixed very well) Spoon in casserole dish that has been sprayed with cooking spray, and cover tightly with foil.
- Bake in preheated 350 oven for 1 hour.
- Remove foil and stir in green onions, mixing very well again.
- Recover with foil and bake for 1/2 hour more.
- Stir and fluff with fork before serving.
Nutrition Facts : Calories 316.4, Fat 11.5, SaturatedFat 3.9, Cholesterol 49.1, Sodium 810.4, Carbohydrate 32.4, Fiber 1.1, Sugar 2.3, Protein 19.9
HEARTY RICE DRESSING
At church socials and family reunions, this satisfying dressing has always been well received. It's a favorite with our family, too. I cut back on the recipe to serve a smaller group. -Ruth Hayward, Lake Charles, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 50 servings.
Number Of Ingredients 15
Steps:
- Combine beef, pork and onions. Divide mixture evenly among several large Dutch ovens or stockpots; cook, crumbling meat, over medium heat until no longer pink. Drain., In a large bowl, combine celery, green pepper and pimientos. Add water, soups and seasonings. Stir into Dutch ovens or stockpots, dividing vegetable-soup mixture evenly among them. Bring to a boil; stir in rice., Carefully transfer mixture to three greased 13x9-in. baking dishes. Cover and bake at 350° for 30 minutes; stir. Cover and bake 30-40 minutes longer or until rice is tender.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 293mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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