Rice stuffing is a version of the American classic that replaces bread with rice but still has all the flavors of traditional stuffing. This is a great alternative to stuffing if you are gluten free or have an aversion to the texture of bread-based stuffing. Admittedly, I never liked it until I started making my cornbread stuffing recipe. Growing up it was always mushy at our Thanksving table and made me gag so I’m always open to new ways of making this side dish. When I came across alwaysfromscratch.com version of Italian rice stuffing on Instagram, I was intrigued.
Their version contains celery. I am not a fan of cooked celery so I replaced that with more onions. Their version also contains button mushrooms which I halved the amount and replaced with shitake based on preference. I also replaced Italian sausage with breakfast sausage to ensure a more traditional flavor, thus why this recipe isn’t called “Italian.” Everything else was the same other than backing off the salt and poultry seasoning. A little poultry seasoning goes a long way and I found 3/4 tsp gets you right in the sweet spot.
This dish is easy to make and comes together in very little time. If you haven’t been a fan of stuffing or had to avoid it due to dietary restrictions, I encourage you to try this! The flavor is so spot on that you forget you aren’t eating the real thing.
Rice Stuffing
Ingredients
- 1 lb breakfast sausage
- 2 c diced onions (1 large onion)
- 3 cloves minced garlic
- 4 oz diced shitake mushrooms
- 1 c rice
- 2 1/3 c chicken stock
- 1 c parmesan cheese
- 1 tsp salt
- 1 tsp pepper
- 3/4 tsp poultry seasoning
- 3 tbsp salted butter
- 1 tbsp olive oil
Instructions
- Break up and brown breakfast sausage just under medium heat. Cook until the meat is browned and caramelized. Place cooked sausage in a large mixing bowl.
- In the same pan, melt 3 tbsp butter in the pan and add the onions. Cook for 12 minutes until soft and translucent.
- Add minced garlic to the pan and cook 2 more minutes.
- Remove the onions and garlic from the pan and transfer to the mixing bowl with the cooked sausage.
- To the same pan add the diced shitake mushrooms. Cook until softened over low medium heat, about 5 minutes. No need to add oil or butter. You want to dry saute them as they will release water. Once cooked transfer to the sausage, onion and garlic bowl.
- To the same pan add a tablespoon of olive oil. Allow to heat up for a minute then add your washed and drained rice. Toast for 2 minutes, stirring frequently.
- Add chicken stock to the pan and turn the heat to high. Once boiling, turn heat to low, cover and simmer for 15 minutes.
- Preheat oven to 375 degrees.
- When the rice is finished add it to the bowl of sausage, onions, garlic and mushrooms. Stir then add in the salt, pepper, poultry seasoning and parmesan cheese. Stir then add to a greased 9x13 baking dish.
- Bake uncovered for 30 minutes.
- Remove, stir and serve.