Rice Stuffing with Sausage

  • Yield: 12 servings


1pound bulk pork sausage
1large onion, chopped
6-- celery stalks, sliced
2-- green bell peppers, chopped
3tablespoons fresh parsley, chopped
1teaspoon dried sage
-- Salt and pepper to taste
2cups raw rice
3 3/4cups chicken broth


  1. Preheat the oven to 350F.
  2. In a skillet, crumble the sausage and fry until no longer pink.  Remove and drain on paper towels.  Reserve 2 tablespoons of the fat and saute the onion, celery, and bell pepper.  Remove from the heat and blend in the parsley, sage, and salt and pepper.
  3. Combine the sausage with the vegetable mixture and add the rice.  Turn this mixture into a casserole and pour the broth over it, mixing well.
  4. Bake, covered, for 45 minutes or until the rice is tender and the broth is absorbed.  Fluff with a fork and serve.

Recipe reprinted with permission from Wishbone Press and Promotions Inc. Talk Turkey to Me (Glen Ellyn, Illinois, 2006).