Brown Rice and Sausage Stuffing for your Thanksgiving Turkey!
3 med Carrots, shredded or chopped 1 med Onion, diced 1/2” 2 stks Celery, shredded or chopped 2 TBS Garlic, minced
Place above ingredients in frying pan with butter over medium high heat until softened and onion is
1# Pork sausage, with sage
Add sausage to pan and fry until crumbly and done. Drain fat from pan, discard fat and reserve ingredients.
3 C Brown Rice, dried 6 C Water 1 tsp Salt
Boil water with salt, add brown rice and cook over low heat until water is absorbed, about 35-40 minutes. This is less water and time than normal recommendations. The rice will be slightly al dente, but open.
Allow to cool (this stuffing can be prepared overnight and stored in refrigerator).
4 C Turkey, chicken or light beef stock 2 sticks Butter, melted 1C TFW Rio Red
In a large mixing bowl, combine cooked rice, sausage and vegetables and toss well. Add stock, melted
butter and wine, moistening dressing mixture to desired level. (Dressing has 2 jobs at least, to keep the bird moist from the inside out, and to taste good!) Usually about half of the above liquid ingredients will be
sufficient, and keep the remaining for basting bird while it cooks. Add, to taste, the following ingredients: Salt Freshly ground black pepper Sage Crushed red pepper Poultry seasoning Dont be shy!
Rub inside cavity of turkey with softened butter, salt and pepper. With a large spoon, fill the cavity with
stuffing mixture, packing well as you go. Moisten with stock/butter/wine mixture at the end. Any extra
dressing can be put in a pan, covered and baked as a side dish.
Bake as you normally would. We like the high temperature method, starting out at 450F, basting with butter and stock every 15 minutes, turning the oven down 25F every time you baste, eventually stopping the temperature at 275F and leaving it there until done to your liking.
This Brown Rice and Sausage stuffing is perfect savory addition for inviting red wines to your
Thanksgiving table. We Recommend Thomas Family Winery Rio Red!