Rice Stuffing

Here is another family favorite recipe I want to share with everyone before Thanksgiving. I get requests for this recipe every year from friends that have enjoyed this stuffing at past holiday meals. Heck, I even make this recipe for myself when I want to enjoy a holiday like meal just because! Leftovers will not last long either as they are incredible fried in a little butter the next day then added to leftover turkey and gravy for a hot turkey sandwich.

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Rice Stuffing

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Ingredients

2 - 3 cups of cooked white rice, cooled
1 lb of ground pork sausage (preferably Hot)
2 - 3 eggs
1½ tbsp ground sage
1 tbsp ground thyme
1½ tbsp dry mustard
½ tbsp ground ginger
½ tsp onion powder
½ tsp garlic powder
¼ tsp salt
¼ tsp pepper

Instructions

Preheat the oven to 350 degrees.
Lightly spray a medium baking dish with non-stick cooking spray.
In large bowl, combine the cooled rice and spices.
Add the sausage and eggs by hand until well incorporated.
Fill the baking dish with the stuffing and bake for 30-45 minutes and crisp on top.
Cut into squares or bars and serve with turkey, cranberry sauce, mashed potatoes and gravy.

Notes

Stuff game hens, chickens, or turkeys with the mixture and cook as you would a standard stuffed turkey. Substitute the sage and thyme for poultry seasoning for a minor flavor variation. I used Uncle Ben's Converted Rice and Jimmy Dean's Hot Pork Sausage to stay true to the recipe my mom used to make.

2016-11-08-17-24-29