- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 266.8
- Total Fat: 20.2 g
- Cholesterol: 39.2 mg
- Sodium: 511.4 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.6 g
- Protein: 6.9 g
Rice and Sausage Stuffing (Gluten Free)Submitted by: SEAWAVE
IntroductionThis is a family favourite, for gluten-free and regular folk alike! This is a family favourite, for gluten-free and regular folk alike!
2 large onions, finely chopped (about 1.5 cups)
8 oz fresh sliced mushrooms (about 1 cup)
1/2 cup salted butter, divided
2 Tbsp Olive Oil
6 cup vegetable, chicken or turkey broth
3 cups long-grain brown rice
2 cups finely chopped celery
1 lb gluten-freen bulk Italian sausage
1 cup chopped pecans, lightly toasted
1/2 tsp sage (or to taste)
1/2 tsp thyme (or to taste)
1/2 tsp black pepper (or to taste)
For this to be gluten free, you need gluten free sausage and broth (I usually use homemade broth, which is also much lower in sodium).
I've never really calculated total time for the recipe because I'm usually doing multiple recipes. I'll try to make note of it this year and add the info.
In a saucepan with a tight fitting lid, saute onions and mushrooms with half of the butter and olive oil (the olive oil prevents the butter from burning), until soft. Add the rice and stir, just to coat the rice with butter/oil. Add heated chicken broth. Bring mixture to a boil and then bake it in a moderate oven, 350 degrees, for 18-20 minutes until stock is absorbed.
In a skillet, saute celery in remaining butter/olive oil until soft. Add the Italian sausage and break up while browning. Combine the rice mixture and the sausage. Add the toasted pecans, pepper, sage and thyme. Mix well. Let the stuffing cool completely. Stuff a turkey, a goose, chicken or wild game.
Leftovers are great to stuff acorn squash or peppers, to use as a soup base, or layer with leftover turkey, topped with cranberry sauce, and bake.
Serving Size: Yield: 10 cups, or 10-15 servings