Simple Rice Stuffing

I’m sure we all have our own holiday must-haves, but I’ll be the first to admit that I am ALL ABOUT the side dishes!  And I’ll be honest–for me it is just doesn’t feel like Thanksgiving without an amazing, super-flavorful stuffing!

I especially love how versatile this recipe is. You can omit the sausage if you would rather a meat free version. You could also add chopped walnuts and dried cranberries for a bit sweeter and crunchier stuffing. Either way, it is delicious and you really can’t go wrong!

Here is what you need:

2 cups cooked rice
1 8oz. package white button mushrooms, cleaned and chopped
1 15oz bag frozen peas
2-3 stalks of celery, chopped
1 medium onion, chopped
4-6 TBS olive oil
3-4 cloves garlic, chopped
fresh parsley
1 1/2 cups Pecronio Romano
1 loaf Italian bread- stale, cubed
1/2 cup milk
1 package chicken and apple sausage, diced
 
 

Step 1: Cook rice according to package directions.

Step 2: Chop onions, celery, parsley and garlic; set aside.

Step 3: Clean and chop mushrooms and set aside.

Step 4: Cube bread; and add to bowl of milk seasoned with salt and pepper.

Step 5: Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic with pinch of parsley.

Step 6: Squeeze milk from bread then add bread to large frying pan with onions and garlic. Mix well. Once a little golden brown remove from heat and transfer to a large bowl.

Step 7: Slice sausage; set aside.

Step 8: Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.

Step 9: Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.

Step 10: Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.

Step 11: Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.

Step 12: Serve alone or along side your favorite holiday meal.

 

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Recipe: Simple Rice Stuffing

Summary: My favorite part of Thanksgiving besides the pie is stuffing. I added chicken sausage to this recipe but you can leave it out for a vegetarian version.

Ingredients

2 cups cooked rice
1 8oz. package white button mushrooms, cleaned and chopped
1 15oz bag frozen peas
2-3 stalks of celery, chopped
1 medium onion, chopped
2 TBS olive oil
3-4 cloves garlic, chopped
fresh parsley
1 1/2 cups Pecronio Romano
1 loaf Italian bread- stale, cubed
1/2 cup milk
1 package chicken and apple sausage, diced
salt & pepper



Instructions

Cook rice according to package directions.
Chop onions, celery, parsley and garlic; set aside.
Clean and chop mushrooms and set aside.
Cube bread; and add to bowl of milk seasoned with salt and pepper.
Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic.
Squeeze milk from bread then add bread to large frying pan with onions and garlic. Mix well. Once a little golden brown remove from heat and transfer to a large bowl.
Slice sausage; set aside.
Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.
Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.
Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.
Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.
Serve alone or along side your favorite holiday meal.

Preparation time: 20-40 minutes

Cooking time: 10-30 minute(s)

Number of servings (yield): 10-12

 

 

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