Simple Rice Stuffing


I’m sure we all have our own holiday must-haves, but I’ll be the first to admit that I am ALL ABOUT the side dishes!  And I’ll be honest–for me it is just doesn’t feel like Thanksgiving without an amazing, super-flavorful stuffing!

I especially love how versatile this recipe is. You can omit the sausage if you would rather a meat free version. You could also add chopped walnuts and dried cranberries for a bit sweeter and crunchier stuffing. Either way, it is delicious and you really can’t go wrong!


Here is what you need:

2 cups cooked rice
1 8oz. package white button mushrooms, cleaned and chopped
1 15oz bag frozen peas
2-3 stalks of celery, chopped
1 medium onion, chopped
4-6 TBS olive oil
3-4 cloves garlic, chopped
fresh parsley
1 1/2 cups Pecronio Romano
1 loaf Italian bread- stale, cubed
1/2 cup milk
1 package chicken and apple sausage, diced


Step 1: Cook rice according to package directions.


Step 2: Chop onions, celery, parsley and garlic; set aside.


Step 3: Clean and chop mushrooms and set aside.


Step 4: Cube bread; and add to bowl of milk seasoned with salt and pepper.


Step 5: Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic with pinch of parsley.


Step 6: Squeeze milk from bread then add bread to large frying pan with onions and garlic. Mix well. Once a little golden brown remove from heat and transfer to a large bowl.


Step 7: Slice sausage; set aside.


Step 8: Add 2 tablespoons of olive oil to a large pan. Then saute remaining onions, garlic, celery, mushrooms and parsley. Cook till onions, mushrooms and garlic are soft.


Step 9: Then add sausage and frozen peas to pan and mix well. Once peas are cooked remove all vegetables from pan and mix with bread.


Step 10: Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.


Step 11: Transfer to baking pan top with remaining cheese and bake for 10-15 minutes if serving that day. If making ahead- reheat in covered baking dish for 20-30 minutes or until stuffing mixture is warm.


Step 12: Serve alone or along side your favorite holiday meal.






  1. November 18 at 08:31PM

    This looks like a super low calorie recipie. I love your pictures I can’t wait to try this it looks super easy.

  2. Sharon Peelow
    November 19 at 08:17AM

    This does look delicious Ruth. I’ve been trying to find a new side dish, thx.

  3. November 20 at 08:24PM

    This is interesting with the rice and the bread; I can’t say I have ever tried anything like that. It would be interesting to experiment with wild or black rice. I always love the side dishes too; since I am mostly vegetarian I am all about the sides on Thanksgiving!

  4. November 25 at 08:55PM

    Wow, this looks so good!!! It looks delish, and the photos are great!!! Thanks for sharing this amazing recipe, Ruth!!!

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