Rice Stuffing With Sausage And Cranberries Recipe

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Rice "STUFFING" with Sausage and Cranberries

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


1In 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.
2Slowly 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.
3Mix the cranberries and the pine nuts with the rice. Garnish with garlic chives.

About this Recipe

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