Spicy Sausage Rice Stuffing in Roasted Turkey

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 623.6
  • Total Fat: 30.5 g
  • Cholesterol: 192.2 mg
  • Sodium: 1,200.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 60.1 g

View full nutritional breakdown of Spicy Sausage Rice Stuffing in Roasted Turkey calories by ingredient


Not just for Thanksgiving - great anytime serving turkey Not just for Thanksgiving - great anytime serving turkey
Number of Servings: 8


    One 6 oz. package Farmhouse® Spanish Rice
    1-1/2 cups water
    One 14 oz. can diced tomatoes, undrained
    1 teaspoon oregano
    2 Tablespoons butter or margarine
    1/2 cup onion, chopped
    1/2 cup celery, chopped
    1/2 cup red bell pepper, chopped
    3 cloves garlic, chopped
    12 oz. hot smoked sausage, diced
    1/2 cup corn, thawed if frozen or drained if canned
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1/2 cup grated cheddar cheese
    1 egg, beaten
    12 lb. turkey, cleaned


1.Preheat oven to 350°.
2.In medium sauce pan, add water, tomatoes, oregano, rice and contents of seasoning packet. Over medium heat, bring just to a boil. Reduce heat to low boil, cover, and cook for 25 minutes. Remove from heat.
3.While rice is cooking, in medium skillet over medium heat, add butter, onion, celery, red bell pepper and garlic. Cook for 5 minutes, stirring frequently.
4.Add sausage and cook for 5 minutes.
5.Add cooked rice, corn, salt, pepper and cheese. Mix to combine.
6.Mix in egg.
7.Place stuffing in cleaned turkey. Secure ends with toothpicks or skewers. Place on rack in baking pan.
8.Place stuffed turkey in preheated oven and bake for three hours or until juices run clear when pricked with a fork.

Note: If preferred, stuffing can be baked separately in covered baking dish for 25 minutes at 350°.

Serving Size: Serves 8 or more

Number of Servings: 8

Recipe submitted by SparkPeople user JAMIECEE.

Member Ratings For This Recipe

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    Very Good
    Loved it -- tested it out now and will probably make it for Thanksgiving next year - 8/3/11