Simple Rice Stuffing | Easy Thanksgiving Side DIsh | Food Made Simple | Holiday Treats| Side Dishes

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!

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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!

Assemble your ingredients for the rice stuffing: Milk, olive oil, cheese, mushrooms, onions, garlic, frozen peas, rice, bread, sausage, celery, butter and fresh parsley.

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
 
 

 Cook rice on stove according to package directions.

Step 1: Cook rice according to package directions.

Chop onions, celery, parsley and garlic; set aside.

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

Clean and chop mushrooms and set aside.

Step 3: Clean and chop mushrooms and set aside.

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

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

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

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.

Squeeze milk from bread then add bread to large frying pan with onions and garlic and mix well.

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.

Slice sausage and set aside.

Step 7: Slice sausage; set aside.

Saute remaining onions, garlic, celery, mushrooms and parsley.

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.

Add sausage and frozen peas to pan and mix well.

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.

 Add cooked rice and one cup of grated Pecronio Romano to vegetable and bread mixture.

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

Transfer rice stuffing to casserole dish.

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.

Serve finished holiday rice stuffing in a bowl.

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

 

Simple Rice Stuffing

My favorite part of Thanksgiving besides the pie is stuffing. I added chicken sausage to this recipe but you can leave it out for a vegetarian version.
Course Side Dish
Cuisine American
Keyword Simple Rice Stuffing
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 people

Ingredients

  • 2 cups cooked rice
  • 1 8 oz. package white button mushrooms cleaned and chopped
  • 1 15 oz bag frozen peas
  • 2-3 stalks of celery chopped
  • 1 medium onion chopped
  • 2 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
  • salt & pepper

Instructions

  1. Cook rice according to package directions.
  2. Chop onions, celery, parsley and garlic; set aside.
  3. Clean and chop mushrooms and set aside.
  4. Cube bread; and add to bowl of milk seasoned with salt and pepper.
  5. Add 2 tablespoons of oil to large frying pan. Then saute 1/2 cup of onion and 2 tablespoons garlic.
  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.
  7. Slice sausage; set aside.
  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.
  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.
  10. Then add cooked rice and 1 cup of grated Pecronio Romano to vegetable and bread mixture.
  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.
  12. Serve alone or along side your favorite holiday meal.

 

Simple Rice Stuffing | Easy Thanksgiving Side DIsh | Food Made Simple | Holiday Treats| Side Dishes

 

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