Bread stuffing can get really soggy or even gummy when cooked inside the bird. Rice stuffing holds up better through roasting. It also makes a versatile leftover. (For stuffing uses and leftover ideas, see Notes, below.)
You can make and refrigerate this up to 2 days in advance.
2 cups uncooked wild rice
2 cups uncooked jasmine rice or other long-grain white rice
1 pound pork sausage meat
1 large sweet yellow onion, diced small
2 stalks celery, diced small
4 tablespoons butter
salt and pepper
1 teaspoon dried sage
Rinse wild rice. Combine rice and 4 1/2 cups water in a large saucepan with a snug, heavy lid. Bring to a boil, then reduce heat to a low simmer, cover, and cook until rice is tender and the water is absorbed, about 45 minutes. Set aside to cool.
Meanwhile, cook jasmine rice, using 4 cups of water and checking for doneness after about 25 or 30 minutes. Set aside.
While rice is cooking, melt butter in a skillet over medium-low heat. Sauté crumbled sausage, onion, and celery for about 15 minutes. Add sage, salt, and pepper can cook an additional 5 minutes, until most of the moisture has evaporated. Cool a bit to avoid getting rice soggy.
Toss wild and white rice with sausage mixture.
Use to stuff turkey. You can reheat excess stuffing in a covered casserole dish for about 15 minutes (or microwave), or freeze it in 2-cup portions for later use stuffing chicken on game fowl.
Leftover ideas and uses
Reheat in a skillet with chunks of leftover turkey for a quick one-dish meal.Stuff cabbage leaves, tomatoes, or bell pepper. Top with your favorite tomato sauce, bread crumbs, and Parmesan cheese and bake 30 minutes at 350 degrees.
Stuff chicken, pheasant, or game hens.
Toss 2 cups with 5 beaten eggs. Bake at 350 degrees for 20 minutes and serve slices at brunch.
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