Rice "STUFFING" with Sausage and Cranberries

Rice Stuffing With Sausage And Cranberries Recipe

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Jackie Mento


This has all the flavors of Stuffing or "dressing" as some call it, but it's made with bamboo rice instead. It's perfect for a fast one pot meal or very elegant served with roast chicken or thanksgiving turkey!

Try different rices or try italian sausage. This recipe is about making a dish without measuring ingredients. It's a one pot meal so experiment with what you like.


☆☆☆☆☆ 0 votes

2 - 15
20 Min
20 Min


  • ·
    bamboo rice
  • ·
    garlic, minced
  • ·
    celery, chopped
  • ·
    onions, diced
  • ·
    crumbled sage pork sausage, cooked and drained
  • ·
    pine nuts
  • ·
    chicken stock
  • ·
    dried cranberries
  • ·
    garlic chives, finely chopped
  • ·
    canola oil
  • ·
    dried sage
  • ·
    dried thyme

How to Make Rice "STUFFING" with Sausage and Cranberries


  1. In a large skillet, saute celery and onions in canola oil till tender. Add garlic, sage and thyme. Add the bamboo rice and saute with vegetables.
    Add cooked sausage.
  2. Slowly add enough chicken stock to cover the rice and cover pan heating on medium. Check frequently and add more stock until rice is done and liquids is absorbed (risotto style). When rice is done, remove from heat, place dry towel over the open pot, then cover with the lid. Let sit for 20 minutes.
  3. Mix the cranberries and the pine nuts with the rice. Garnish with garlic chives.

Printable Recipe Card

About Rice "STUFFING" with Sausage and Cranberries

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southern

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