NELDA'S SAUSAGE AND RICE DRESSING
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
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 :
SAUSAGE RICE STUFFING CASSEROLE
Make and share this Sausage Rice Stuffing Casserole recipe from Food.com.
Provided by 4-H Mom
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cook sausage, celery, onion and mushrooms in a large skillet until meat is browned, drain.
- Combine with remaining ingredients and place in a greased 3 quart casserole dish.
- Cover and bake for 45 minutes.
CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
- Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.
RICE AND SAUSAGE STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 15m
Yield About 6 cups
Number Of Ingredients 10
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
GRANDMA'S SAUSAGE AND RICE STUFFING
"Grandma's stuffing can be the scene-stealer of the whole dinner. Thanksgiving really boils down to basics - family, friends and food - and after the challenging year we have all experienced, we really appreciate every second and every morsel," says Rosanna.
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned; remove with a slotted spoon to a large bowl. Add the remaining 1 tablespoon olive oil, then add the onion, beef and veal, season with a big pinch of salt and cook, stirring, until browned, about 10 minutes; add to the bowl with the sausage.
- Meanwhile, cook the rice according to the package directions until al dente. Combine the rice, meat mixture, mozzarella, Parmesan and chicken broth in a large bowl.
- Place the mixture in a 9-by-13-inch baking dish. Bake until the cheese is melted, about 20 minutes.
WILD RICE, SAUSAGE AND FENNEL STUFFING
Categories Rice Side Sauté Thanksgiving Stuffing/Dressing Sausage Fennel Bon Appétit
Yield Makes 6 cups
Number Of Ingredients 8
Steps:
- Combine broth, rice, 1 cup water and fennel seeds in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium, cover and simmer until rice is tender, stirring occasionally, about 55 minutes. Drain.
- Sauté sausage in heavy large skillet over medium-high heat until cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to paper towels and drain. Add chopped fennel bulbs and onions to drippings in skillet. Sauté over medium-high heat until vegetables are golden, about 10 minutes. Add rice and sausage to skillet. Sauté until heated through, about 3 minutes. Stir in walnuts, if desired. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. If serving as side dish, rewarm covered in 350°F. oven for 20 minutes.) Transfer to bowl and serve. If using as stuffing, cool completely and fill bird.
WILD RICE AND SAUSAGE STUFFING
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
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.
STICKY RICE STUFFING WITH CHINESE SAUSAGE AND SHIITAKES
Provided by Sue Li
Categories Side Thanksgiving Stuffing/Dressing Sausage Chestnut Dairy Free Peanut Free
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Rinse the rice in a colander, and then transfer to a medium bowl. Cover with 1 inch of water and let soak at room temperature overnight. Drain thoroughly.
- Heat a large cast iron skillet over medium heat. Add the pine nuts and toast, stirring, until golden, 3 to 4 minutes. Transfer to a plate and set aside, reserving skillet.
- Return skillet to medium heat and add oil. When oil is hot, add the shallots and mushrooms and cook, stirring, until the shallots are golden brown, 3 to 4 minutes. Add the sausage and cook until the sausages curl slightly, 1 minute more. Add the sherry, bring to a boil, and cook until syrupy, about 1 minute. Add the soy sauce, chestnuts, rice, and toasted pine nuts and toss until the rice kernels are evenly coated. Stir in the broth or water and season with salt. Cover and simmer over medium-low heat until the rice is cooked, 20 to 25 minutes.
- Garnish rice "stuffing" with sliced scallions before serving.
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