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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dressing side dish is loaded with flavor, which helps it stand up the main dish. Cooking the rice in broth adds more flavor to the grains, kick-starting the Thanksgiving side dish in the right direction. Ingredients:
6 cups chicken broth |
3 cups uncooked long-grain rice |
1 cup chicken giblets |
1/2 cup water |
1 1/2 pounds ground pork sausage |
3 garlic cloves, chopped |
2 celery ribs, chopped |
1 large onion, chopped |
1 red bell pepper, chopped |
1 1/2 teaspoons salt |
1 teaspoon dried thyme |
1 teaspoon dried sage |
1 teaspoon hot sauce |
1/2 teaspoon pepper |
Directions:
1. Cook chicken broth and rice in a saucepan over medium heat 30 minutes or until broth is absorbed and rice is tender. Set aside.
2. Combine giblets and 1/2 cup water in a saucepan; bring to a boil, and cook 3 to 4 minutes. Drain and chop.
3. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Remove sausage, and drain, reserving 2 tablespoons drippings in skillet. Set sausage aside.
4. Sauté chopped garlic and next 3 ingredients in hot drippings 7 minutes or until tender.
5. Stir together rice, giblets, sausage, vegetables, salt, and remaining ingredients. Spoon mixture into a 2-quart baking dish.
6. Bake dressing at 375° for 10 to 12 minutes.
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