Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms Recipe
Brown rice stuffing made with Italian chicken sausage, celery, mushrooms, and onions. Serve this as a Thanksgiving side dish or you can even enjoy this as a meal. It’s so good and naturally gluten free!
Use a good quality sweet Italian chicken or turkey sausage for this. If you can’t find one, Julia calls for using two links of Italian pork sausage and ground turkey meat to make up the difference. To serve this as a main dish, double the portion. It would be 7 servings, 1 1/2 cups.
Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms
Servings: 14 • Size: about 3/4 cup • Points +: 3 pts • Smart Points: 4
Calories: 106.9 • Fat: 3.2 g • Carbs: 16.4 • Fiber: 1.3 • Protein: 3.6 g • Sugar: 1.0
Sodium: 220 mg (without salt)
1 1/2 cups brown rice
3 1/2 cups water
1 chicken bouillon (I used Knorr)
5 links (14 oz) raw sweet Italian chicken or turkey sausage (I used al fresco)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced fresh mushrooms
salt and fresh cracked pepper to taste
Cook brown rice in water and chicken bouillon according to package directions.
While the rice is cooking, in a large heavy saute pan cook chicken sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Set aside on a dish.
Add olive oil to the pan and add the onion, sauté one minute, add the celery, salt and pepper to taste; cook about 12 minutes, until celery is soft.
Add the mushrooms to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms have released their juice and are cooked through. Add the sausage and the cooked rice to the pan and mix well.
Makes 10 1/2 cups.
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