Brown rice stuffing made with Italian chicken sausage, celery, mushrooms, and onions. Serve this as a Thanksgiving side dish or you can even enjoy this as a meal. It's so good and naturally gluten free!
I've had my eye on this dish from my friend Julia's blog for quite a while. She calls it Riso Condito and when I finally got around to making it I was doing the happy dance in my kitchen and had to let her know how good it was! I made minor tweaks to her original recipe but for the most part I followed it pretty close. This reheats well the next day so you could make it the night before and heat it up when it's time to eat.
Use a good quality sweet Italian chicken or turkey sausage for this. If you can't find one, Julia calls for using two links of Italian pork sausage and ground turkey meat to make up the difference. To serve this as a main dish, double the portion. It would be 7 servings, 1 1/2 cups.
Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms
Servings: 14 • Size: about 3/4 cup • Points +: 3 pts • Smart Points: 4
Calories: 106.9 • Fat: 3.2 g • Carbs: 16.4 • Fiber: 1.3 • Protein: 3.6 g • Sugar: 1.0
Sodium: 220 mg (without salt)
Adapted from Julia's Healthy Italian
- 1 1/2 cups brown rice
- 3 1/2 cups water
- 1 chicken bouillon (I used Knorr)
- 5 links (14 oz) raw sweet Italian chicken or turkey sausage (I used al fresco)
- 2 tbsp olive oil
- 6 celery stalks, chopped
- 1 large onion, chopped
- 16 oz sliced fresh mushrooms
- salt and fresh cracked pepper to taste
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, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.
Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then 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.
Makes 10 1/2 cups.
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