Prep 5 mins
Cook 45 mins
Last year, we spent a really long time making stuffing for Thanksgiving. And we got... glue. Our stuffing tasted like glue. Yuck. This year, I plan something different. I found a recipe on the Good Housekeeping website. In the picture, it looks more like pilaf, but it sounds yummy... and not at all like glue! (I've altered the wording slightly)
- 16 ounces pork sausage
- 3 medium celery ribs, finely chopped
- 1 large onion, finely chopped
- 2 (6 ounce) boxes long grain and wild rice blend, with seasoning packet (not quick-cooking mix)
- 3 1⁄2 cups water
- 1 cup fresh parsley leaves, coarsely chopped and loosely packed
- Heat a 5-quart Dutch oven over medium-high heat until hot. Add the sausage and cook 6 to 8 minutes or until the sausage is browned, breaking the sausage up with the side of a spoon as you do so.
- Add the celery and onion to the sausage in Dutch oven and cook 8 to 10 minutes or until the vegetables are soft, stirring frequently.
- Stir in the rice mix, the the seasoning packets and the water; heat to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes or until most of liquid is absorbed and rice is tender. Fluff rice with fork; stir in parsley.
- You're done!