Sausage and Rice Stuffing

  • September 09, 2020
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Makes about 8 cups

  • 1/4 cup golden raisins
  • 3 tablespoons pine nuts
  • 3 cups water
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1 1/2 cups long-grain rice
  • 1 cup finely chopped onions
  • 1 pound sweet Italian sausage, removed from the casing and crumbled
  • 1/4 cup chopped fresh parsley leaves
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 egg, well beaten
  • Freshly ground black pepper to taste

Pour boiling water over the raisins and let stand for 15 minutes. Cook the pine nuts in a dry skillet over low heat, stirring until evenly brown, about five minutes. Set aside. Drain the raisins and set aside.

Heat three cups of the water, two tablespoons of the butter and the salt in a heavy medium-size saucepan over medium-high heat, and bring to a boil. Stir in the rice, reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and fluff with a fork. Set aside.

Melt the remaining four tablespoons butter in a large heavy skillet over medium heat. Add the onions and cook, stirring, until soft and lightly golden, six to eight minutes. Add the sausage and cook, stirring, until sausage is cooked through, about 10 minutes. Remove from the heat and drain, reserving the sausage mixture and drippings separately

Combine the rice, raisins, pine nuts, sausage mixture, parsley, cheese and the egg in a large bowl and stir until blended. Stir in three to four tablespoons of the drippings or just enough to moisten the stuffing. Season with salt and black pepper. Cool to room temperature before using.

stuffing , sausage , rice

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