Sausage and Rice Stuffing

This is an elegant alternative to traditional corn bread stuffing.

Serves: 8Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1¼ tsp. canola oil, divided
  • ½ lb. sausage meat
  • ¼ cup pecans, toasted and roughly chopped
  • 1 small sprig fresh rosemary, roughly chopped
  • 2 cups cooked white rice
  • 1 cup cooked wild rice
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Preheat oven to 350ºF. Grease a baking dish with ¼ teaspoon of canola oil. Set aside.
  • In a large skillet over medium heat, heat the remaining teaspoon of canola oil until shimmering. Add sausage and cook, breaking up clumps with a wooden spoon until no longer pink. Off heat, stir in pecans, rosemary, rice, salt, and pepper.
  • Transfer rice mixture to the prepared baking dish, cover, and bake for 20–30 minutes, or until stuffing is warmed throughout.

Recipe Information

Serves: 8

Ingredients

  • 1¼ tsp. canola oil, divided
  • ½ lb. sausage meat
  • ¼ cup pecans, toasted and roughly chopped
  • 1 small sprig fresh rosemary, roughly chopped
  • 2 cups cooked white rice
  • 1 cup cooked wild rice
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper

Directions

  • Preheat oven to 350ºF. Grease a baking dish with ¼ teaspoon of canola oil. Set aside.
  • In a large skillet over medium heat, heat the remaining teaspoon of canola oil until shimmering. Add sausage and cook, breaking up clumps with a wooden spoon until no longer pink. Off heat, stir in pecans, rosemary, rice, salt, and pepper.
  • Transfer rice mixture to the prepared baking dish, cover, and bake for 20–30 minutes, or until stuffing is warmed throughout.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat6g
Saturated Fat1g
Cholesterol15mg
Sodium150mg
Total Carbohydrate16g
Dietary Fiber1g
Sugars0g
Protein5g