“This is a rice and sausage stuffing that is always a hit. No one ever tires of eating this as leftovers - it doesn't even need any turkey to go with it to make a nice snack or meal. But stuff a turkey with it, and you have an excellent alternative to traditional bread stuffings. The recipe shown here is the huge Thanksgiving-day-with-tons-of-leftovers version. You can obviously cut it down proportionately for smaller meals. The original recipe, as I received it, called for addition of a couple of cans of shucked oysters, something not to my taste, but you can add this if you wish.” - by STABIN
Ingredients
Adjust Servings
Original recipe yields 20 servings
Directions
- Place the chicken broth, rice, celery, and 1 cup of chopped onion into a large pot. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
- Meanwhile, place the remaining 1/2 cup of onion into a large skillet along with the garlic, pork sausage, and ground beef. Cook and stir over medium-high heat until the meat is brown and crumbly; pour off excess grease, then stir the meat into the cooked rice along with the thyme, parsley, and oregano. Stir well.
Nutrition
Amount Per Serving (20 total)
- Calories
- 445 cal
- 22%
- Fat
- 8.3 g
- 13%
- Carbs
- 76 g
- 25%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This was great! I used instant rice, because I'm terrible at "real" rice, and it still came out VERY tasty!!! Instead of bulk sausage, I used link sausage (smoked keilbasa type) diced fine and used it..." See more to stuff a roasted chicken. Soooo awesome. I'll use the leftovers by itself for lunch tomorrow. I will make this again, going to try it as a base for red beans and rice! "
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