Rice Stuffing
A rice-based stuffing with sausage, onions and all the traditional Thanksgiving flavors. Perfect for those that are gluten free.
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.
Notes
an adaptation of alwaysfromscratch.com rice dressing with sausage recipe
Tried this recipe?Let us know how it was!