Neldas Sausage And Rice Dressing Recipes

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NELDA'S SAUSAGE AND RICE DRESSING



Nelda's Sausage and Rice Dressing image

This is an original recipe that I developed 15 years ago, and I can't count how many times I've used it since. Don't wait until Thanksgiving to try it.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 12

1 package (6 ounces) long grain and wild rice mix
1 cup chopped onion
1 cup chopped celery
1/4 cup butter, cubed
1 pound bulk pork sausage, cooked and drained
1 package (6 ounces) seasoned stuffing cubes
1 can (4 ounces) mushroom stems and pieces, drained
2 large eggs, beaten
3 cups chicken broth
1/2 cup chopped walnuts or pecans, toasted
1/4 teaspoon seasoned pepper
Poultry seasoning to taste

Steps:

  • Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

Nutrition Facts :

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING



Roast Turkey with Wild Rice, Sausage, and Apple Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey

Number Of Ingredients 18

1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
  • Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
  • For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
  • Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

WILD RICE AND SAUSAGE DRESSING



Wild Rice and Sausage Dressing image

A bowl of this sausage and wild rice combo can be a meal in itself.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 6

Coarse salt and ground pepper
1 cup wild-rice blend
1/3 pound sweet Italian sausage, casings removed
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

Steps:

  • In a 2-quart saucepan, bring 1 3/4 cups water to a boil. Add salt; stir in wild-rice blend (do not add seasoning packet). Return to a boil; reduce heat to a simmer. Cover; cook until rice has absorbed all liquid, 25 to 35 minutes.
  • Meanwhile, in a 10-inch nonstick skillet over medium-high heat, cook sausage until browned, breaking it up into small pieces with a wooden spoon, 8 to 10 minutes. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes.
  • In a large bowl, stir together rice, sausage, parsley, and Parmesan. Season with salt and pepper.

WILD RICE AND SAUSAGE STUFFING



Wild Rice and Sausage Stuffing image

A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.

Provided by sugarpea

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups cooked wild rice
8 ounces mild sausage
4 slices bacon, cut into 1 ",pieces
1 1/2 cups onions, chopped
8 ounces mushrooms, sliced
1 cup celery, chopped
1 teaspoon crushed leaf oregano
1/2 teaspoon crushed sage leaf
2 cups breadcrumbs
salt and pepper

Steps:

  • Crumble and cook the sausage, drain and set aside.
  • Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened.
  • Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste.
  • Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.

CHINESE SAUSAGE-RICE DRESSING



Chinese Sausage-Rice Dressing image

Provided by Regina Schrambling

Categories     side dish

Time 1h

Yield Eight to 10 servings as a side dish

Number Of Ingredients 9

1 1/2 cups sweet, glutinous rice (see note)
1/2 cup short-grain rice
6 Chinese sausages without liver (see note)
2 tablespoons peanut oil
1 large onion, peeled and diced
3 stalks celery with leaves, diced
3 scallions, tops and bottoms, chopped
12 fresh water chestnuts, peeled and diced (see note)
3 tablespoons light soy sauce

Steps:

  • Place the sweet and short-grain rice in a sieve and wash under running water for 3 minutes. Transfer to a bowl and cover with water. Soak for 15 minutes. Drain and place the rice in a large pot. Add 3 cups of water and bring to a boil over high heat. Cover the pot and reduce the heat to low. Simmer for about 15 to 18 minutes, until the water is absorbed and the rice is cooked but not too mushy.
  • Cut the sausages in half lengthwise, then on the diagonal into 1-inch slices. Heat the oil in a wok or large skillet and saute the sausage slices for 5 minutes. Add the onions and saute 5 minutes. Add the celery and cook 5 minutes. Stir in the scallions and water chestnuts and remove from the heat.
  • Transfer the rice to a large bowl and stir in the sausage mixture. Mix well; the rice will be very dense, so the mixing will require some effort. Drizzle in the soy sauce, blending well. Serve hot with the turkey. (This dressing makes terrific leftovers when fried the next day.)

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 2 grams, TransFat 0 grams

MINNESOTA WILD RICE DRESSING



Minnesota Wild Rice Dressing image

This recipe was given to me by a friend, and it has been a family tradition ever since. No need to stuff the turkey. This dressing can be made the day before Thanksgiving and heated in the microwave 10 minutes before serving!

Provided by MARJK

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 9

2 (4.5 ounce) packages instant long grain and wild rice
1 (16 ounce) package ground pork sausage
1 (16 ounce) package ground sage pork sausage
½ cup chopped celery
1 medium onion, chopped
½ pound fresh mushrooms, sliced
1 (5 ounce) can water chestnuts, drained and sliced
¼ teaspoon garlic powder
2 eggs, beaten

Steps:

  • Prepare instant long grain and wild rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
  • Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

Nutrition Facts : Calories 417.9 calories, Carbohydrate 20.4 g, Cholesterol 82.5 mg, Fat 31.6 g, Fiber 1 g, Protein 12.7 g, SaturatedFat 11.2 g, Sodium 834.9 mg, Sugar 2.2 g

RICE AND SAUSAGE STUFFING



Rice and sausage stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 15m

Yield About 6 cups

Number Of Ingredients 10

1/2 pound sausage meat, sweet or hot
1 cup finely chopped onion
1 tablespoon finely minced garlic
1/2 cup finely chopped celery
1 cup finely chopped green pepper
2 1/2 cups mushrooms cut into half-inch cubes
1 teaspoon finely chopped dried or fresh rosemary
3 cups cooked rice (see recipe)
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

  • Put the sausage meat and onion in a saucepan, and cook, stirring to break up lumps, until the meat loses its raw look and the onion is wilted. Add the garlic, celery, green peppers and mushrooms, and cook, stirring occasionally, about five minutes.
  • Drain the sausage mixture, if desired, and return it to the saucepan. Add the rosemary and stir to blend. Add the rice, salt and pepper, and stir. Let cool briefly.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 484 milligrams, Sugar 3 grams, TransFat 0 grams

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