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Rice and Sausage Stuffing Ingredients: 1 tablespoon vegetable oil 1 garlic clove (peeled and minced) 1 medium onion (peeled and chopped) 1 medium red bell pepper (cored, seeded, chopped) 1 medium apple (cored, diced and unpeeled) 6 ounces chicken or turkey sausage (2 links, diced) 3 cups cooked rice 1/4 cup chicken broth 4 teaspoons minced fresh sage 1 tablespoon minced Italian parsley 1/2 teaspoon each: salt and pepper Instructions: In large pot, heat oil. Add garlic and onion, and sauté for 5 minutes over medium heat. Stir in red pepper, apple and sausage, and cook 5 minutes. Stir in rice and chicken broth. Heat through. Stir in sage, parsley, salt and pepper. To bake, spoon stuffing into a 3-quart casserole sprayed with nonstick cooking spray. Cover lightly with foil, and bake in an oven preheated to 350-degrees Fahrenheit for 45 minutes. Or spoon into cavity of large turkey. Add 3-5 minutes per pound to the roasting time. Makes 8 cups; enough stuffing for a 14- to 16-pound bird. Nutrition information: Nutrition facts per cup: 83.7 calories; 5 fat g; 5 percent calories from fat; 5 g protein; 5 g carbohydrates; .8 g dietary fiber. |
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