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Rice and Sausage Stuffing

 

53

Yield

8

cups

Prep

10

min

Cook

55

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

2 ½ cups pearl rice
*
3 cups chicken broth
1 teaspoon sage
rubbed
*
1 teaspoon thyme
*
½ teaspoon rosemary leaves
dry
*
1 ½ pounds italian sausage
casing removed, meat crumbled
½ cup raisins, seedless
¾ pound mustard greens
chopped
*
1 cup Parmesan cheese
grated

Directions

Combine rice, broth, sage, thyme and rosemary and cover and bring to a boil, then reduce heat and cook, without stirring, until liquid is absorbed, about 15 minutes.

Cook sausage on medium heat, stirring occasionally, until lightly browned.

Add the raisins to the meat, stirring often, until they puff, then remove the meat and raisins with a slotted spoon and add to the rice.

Add the greens to the sausage drippings and cook, stirring often until the leaves are wilted and bright green, about 8 minutes.

Add the greens, drippings and Parmesan cheese to the rice and mix.

This can be prepared the night before and kept chilled prior to stuffing a 10 to 12 pound bird.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 81262% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 124mg 41%
Sodium 2697mg 112%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 4%
Sugars g
Protein 95g
Vitamin A 3% Vitamin C 2%
Calcium 33% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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