rice stuffing

A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).

Sausage and Rice Casserole

pork sausage (I use “hot”)

onion,

celery

red pepper flakes (optional)

chicken or vegetable broth

celery soup

white rice, uncooked

This Rice Stuffing is made pilaf-style with cranberries, pecans, scallions, and a little curry powder for warmth. Outstanding with any holiday menu, but easy enough to make every night of the week.

Rice Stuffing

olive oil (or butter)

onion (minced (about 1 medium))

rice

cumin

curry powder ((see note 2))

garlic (minced)

chicken broth

bay leaf

Salt

cranberries

pecans (chopped)

green onions (sliced, for garnish)

In a medium saucepan, heat olive oil. Add onion and cook until softened and translucent, about 5 minutes. 

Stir in rice, cumin, and curry powder, and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.  

Stir in garlic and cook until fragrant, about 30 seconds. Add broth, bay leaf, and salt, and bring to boil. 

Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork. Stir in cranberries and pecans. Garnish with green onions.

A homemade dressing recipe made with rice, ground beef, celery, onions and grated cheese. Perfect for the holidays or a weeknight and naturally gluten-free!

Grandma Chiavetta's Rice Dressing

dry long grain white rice

beef

unsalted butter (, divided)

celery chopped

white onion (, chopped)

romano cheese

coarse kosher salt

black pepper

In a medium saucepan over high heat, bring the chicken broth and rice to a boil. As soon as it boils, reduce heat to low and cover. Cook for 20 minutes until soft and fluffy. Set aside to cool.

Heat a large frying pan or cast iron skillet over medium high heat. Brown ground beef until fully cooked, breaking apart as it cooks. Due to the volume, I suggest doing this in two batches. Drain and set aside.

In the same frying pan, lower the heat to medium-low and melt 4 tablespoons of the butter (half a stick). Add the celery, sauteing until soft. Remove to the same bowl as the cooked beef.

Return the same pan to the stove over medium-low heat and melt the remaining 4 tablespoons of the butter. Add the onions, sauteing until soft and fragrant.

Remove these, and any melted butter, to the large mixing bowl with the beef and celery. Allow to cool slightly before tossing with the cheese, salt and pepper.

When all of the elements are prepared and cooled slightly, preheat the oven to 350°F and coat a large casserole dish with cooking spray. Set aside.

Transfer the mixture to the prepared large casserole dish and bake for 30 minutes. Remove and allow to rest for 10 minutes before fluffing and serving.

If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.

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Sausage and Rice Casserole

Rice Stuffing

Grandma Chiavetta's Rice Dressing

Top 3 rice stuffing recipes from across the web

The most viewed rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage and Rice Casserole

Rice Stuffing

Grandma Chiavetta's Rice Dressing

The most viewed rice stuffing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine