How To Make Chicken Sausage Brown Rice Stuffing
Serve this gluten-free brown rice stuffing on Thanksgiving made with Italian chicken sausage, celery, mushrooms, and onions cooked into a decadent meal.
Serves:
Ingredients
- 1½cupsbrown rice
- 3½cupswater
- 1chicken bouillon
- 5sweet Italian chicken,14 oz, raw, or turkey sausage
- 2tbspolive oil
- 6celery stalks,chopped
- 1large onion,chopped
- 16ozfresh mushrooms,sliced
- salt and fresh cracked pepper,to taste
Instructions
-
Cook brown rice in water and chicken bouillon according to package directions.
-
While the rice is cooking, in a large heavy saute pan, cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
-
Add olive oil to the pan and add the onion then sauté for one minute. Add the celery, salt, and pepper to taste; cook for about 12 minutes until celery is soft.
-
Add the mushrooms to the pan, more salt, and pepper if needed, and cook, stirring for 5 minutes.
-
Cook covered for 2 minutes or until the mushrooms have released their juice and are cooked through.
-
Add the sausage and the cooked rice to the pan and mix well.
Nutrition
- Calories: 1033.03kcal
- Fat: 67.29g
- Saturated Fat: 18.93g
- Trans Fat: 0.42g
- Monounsaturated Fat: 28.40g
- Polyunsaturated Fat: 14.33g
- Carbohydrates: 19.24g
- Fiber: 1.93g
- Sugar: 1.34g
- Protein: 83.02g
- Cholesterol: 321.43mg
- Sodium: 1402.82mg
- Calcium: 76.41mg
- Potassium: 1068.78mg
- Iron: 4.69mg
- Vitamin A: 179.97µg
- Vitamin C: 8.86mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!